Moist Banana Bread

Method

1. 1

   Step 1

   Heat the oven to 350°F (180°C / Gas 4), or 320°F (160°C) fan, with a rack in the middle. Grease an 8½ × 4½-inch (21 × 11 cm) loaf pan / tin with the extra teaspoon of oil and line the base and long sides with baking parchment, leaving an overhang for lifting.

2. 2

   Step 2

   Peel the bananas and mash them in a large mixing bowl with a fork until mostly smooth, with a few small lumps remaining. Measure 1⅓ cups (300 g) of mashed banana for the loaf; reserve any excess for another use.

3. 3

   Step 3

   Add the oil and brown sugar to the mashed bananas and whisk for about 30 seconds, breaking up any sugar lumps. Add the egg and vanilla, then whisk until evenly combined.

4. 4

   Step 4

   In a separate bowl, whisk together the flour, baking soda / bicarbonate of soda and salt until thoroughly distributed. Add the dry ingredients to the banana mixture and fold gently with a spatula just until no dry flour remains; the batter should be thick and slightly lumpy.

5. 5

   Step 5

   Scrape the batter into the prepared pan and smooth the top, pushing it gently into the corners. Place on the middle rack and bake for 55–65 minutes, checking at 45 minutes and loosely covering with foil if the top is already deeply golden.

6. 6

   Step 6

   Check the centre with a skewer: it should emerge clean or with a few moist crumbs, but no wet batter. The top should spring back gently when pressed, and an instant-read thermometer inserted into the centre should register approximately 200–205°F (93–96°C); if needed, bake in further 5-minute intervals.

7. 7

   Step 7

   Leave the loaf in its pan on a wire rack for 15 minutes, then lift it out using the parchment and remove the paper. Cool on the rack for at least 1 hour before cutting into 10 slices, allowing the moist crumb to set rather than turning gummy when sliced.