It used to be putting your avo toast on the ‘gram. Then it became Pumpkin Spice Lattes. And who could forget the summer of hotdog legs and inflatable flamingo pool rings? Yes, the #BasicBitch trends come and go as frequently as the seasons, and of course this indefinite period of global lockdown has been no different. Baking Banana Bread has become the totemic boredom buster of basic bitches in quarantine and I am absolutely no different.
No bananas have been safe in the Owen household of late. I must be five, if not six, Banana Breads deep into baking oblivion and the longer this lockdown continues, that number is only going to keep on rising much to the joy of my housemates – sorry, parents.
I even bagged myself some colour-popping cake tins from Joules to contain my never-ending stream of baked goods. They come as a nested set of three – perfect for when you have multiple cakes on the go (because when was one cake ever enough?).
In case any of my fellow basic bitches wanted to jump aboard the Banana Bread bandwagon, I thought I would share this very simple and not at all arduous recipe. Enjoy!
Calories Per Serving: Roughly 284
- Banana x 3 (the riper the better)
- Self Raising Flour x 140g
- Caster Sugar x 140g
- Unsalted Butter x 140g
- Egg x 2
- Baking Powder x 1tsp
- Heat oven to 180C.
- Line a loaf tin with baking parchment (or grease-proof paper as I previously knew it before I got all Mary Berry). Alternatively, if you have loaf tin liners because this ain’t your first rodeo, then you can pop one of those into your tin.
- Cream the butter and sugar until light and fluffy. It helps if the butter is soft before starting.
- Beat one egg in a separate bowl then slowly stir into the creamed butter and sugar. Repeat with the second egg.
- Sieve the flour and fold it into the mixture along with the baking powder.
- In a separate bowl, mash two of the bananas then stir them into the mixture too.
- Pour the mixture into the tin.
- Slice the third banana and place your slices on top of the mixture.
- Bake in the oven for roughly 30 minutes or until you can insert a skewer into the middle and it comes out clean.
- Once out of the oven, leave the Banana Bread in the loaf tin for ten minutes to cool.
- Once the ten minutes is up, use the paper / liner to help you to remove the Banana Bread from the tin and place it on a cooling rack.
- Wait as long as you possibly can before devouring it, so in my case roughly fifteen minutes…on a good day.
If you’ve been Banana Bread-ing your way through lockdown, I’d love to see your pics (as if Instagram isn’t awash with them already). I’m @Mel_C_Owen on Insta and cake pic DMs will make a pleasant change to the *cough cough* other types of pics which litter my DMs on a daily basis. Boys please, we know you’re bored, but really…?
Anyway, enjoy that cake!