If you're looking for a super quick recipe to use up those browning bananas on the bench, this is the easiest banana bread recipe you'll ever find!

My local supermarket often bags up banana's that are past their presentable date, and sells them at a considerably discounted price. If you're like me, you'll buy these bananas, peel them and freeze them for a rainy day, or until your freezer is so full you don't have any choice but to use them!

This recipe is ridiculously easy to make.

No electric mixer needed which makes it a great recipe to make with kids.

If you want to make it a little more special, you could add some lovely tart raspberries to compliment to the sweetness of the bananas, or even blueberries would go equally well with the zest of a lemon thrown in for good measure. 

It freezes really well too. Just slice into portion sizes, wrap well and freeze for up to 3 months.

To defrost, remove from the freezer and defrost in the fridge and you're good to go!

The Easiest Banana Bread Ever

Ingredients

• 320g plain flour flour
• 1 1/2 tablespoons baking powder
• 220g brown sugar 
• 2 medium overripe bananas, mashed
• 1 extra ripe banana 
• 2 large eggs, lightly whisked
• 150g butter, melted or any light tasting oil
• 125ml buttermilk

Method

1. Preheat oven to 180C / 160°C fan forced. Grease and line the base and sides of a 10cm x 22cm (base measurement) loaf pan with baking paper, allowing the 2 long sides to overhang. 

2. Place the flour, baking powder, and sugar in a large bowl and combine and combine with a whisk. 

3. Whisk the mashed banana, eggs, butter and buttermilk in a separate medium bowl or jug.

4. Add the egg mixture to the flour mixture and stir to combine. 

5. Pour the mixture into the prepared pan, then smooth over the top.

6. Slice the extra banana in half lengthwise and arrange each slice on the top of the batter with the cut side facing up. 

7. Bake for approximately 1 hour or until a skewer inserted in the centre comes out clean. 

8. Allow to cool slightly in the pan for 5 mins before turning onto a wire rack to cool completely.

Serve as is with your favourite butter, or top with berries, a dusting of icing sugar and a scoop of ice-cream.

I hope you enjoy this recipe and as always, if you have any questions, or post a photo on social media I would love you to tag me over on Instagram @little.river.kitchen  or on Facebook @little river kitchen

Happy Baking!

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