‘Delicious’ banana bread recipe is always ‘moist’ and has just three ingredients (Image: Getty)
Making banana bread to use up otherwise wasted bananas is only worth it if you already have the other ingredients.
That is often not the case when so many recipes call for , or perhaps you’re just out of eggs or flour.
One cake expert has the ultimate remedy: a three-ingredient entirely negates the need for the most common ingredients: , butter, and sugar.
Candice Bannister, founder of , suggests using self-raising flour and golden syrup to transform overripe bananas.
She told : “Thanks to the combination of golden syrup and bananas, you don’t need to worry about this banana bread coming out of the oven too dry, as both ingredients will keep it moist and delicious.”
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Top the raw cake with banana slices before baking if you have some spare (Image: Getty)
However, a with such few ingredients relies heavily on technique. You will need a standard-sized loaf tin and greaseproof paper to line it and measuring scales to ensure correct quantities.
Candice warned: “You must make sure your bananas are fully ripe though, as this will make the banana bread taste sweeter and more flavoursome.”
Banana bread recipe
Ingredients
- Three ripe large bananas
- 200g self-raising flour
- 100g golden syrup (four tbsp)
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The mixture should be smooth and thick before baking (Image: Getty)
Method
Preheating the oven is crucial for a well-baked cake because it ensures it reaches a consistent temperature. This allows the cake batter to rise evenly and cook properly, resulting in a better texture and appearance.
Make sure your oven is set to 180C before starting the batter. If you put the raw mixture in a cold oven, the cake may not rise adequately and turn out dense and unevenly cooked.
Take a standard-sized loaf tin and lightly spritz it with cooking oil spray or grease with a little butter or margarine if you have some.
Line with a sheet of parchment paper to trim the edges if it overhangs too much.
For the cake mixture, first, peel the bananas, roughly break them into chunks, and add them to a large mixing bowl. Mash very well to make them as smooth as possible, then add the self-raising flour.
When measuring the syrup, it may help to grease a spoon lightly with oil or butter to make it easy to add to the bowl. There are about four tablespoons in 100g of syrup.
Mix the three ingredients until the batter is smooth and golden yellow. Carefully pour it into the prepared loaf tin.
Bake in the oven for 25 to 30 minutes or until golden brown. A skewer inserted in the middle of the cake should dry when the loaf is cooked.