The perfect accompaniment to a comforting cup of tea is, in our opinion, a slice of moist and buttery banana bread. Especially when it's warm out of the oven, thickly sliced, and slathered in creamy butter and enjoyed with abandon. So, if you have some freckled bananas in your fruit bowl that are just a little too soft for pleasurable eating, we have the perfect banana bread recipe for you! All you need is one bowl, a fork or potato masher, and a handful of simple ingredients you probably already have hanging out in your pantry. 

5 reasons why you need to try this simple banana bread recipe:

1. Thanks to the addition of three large mashed bananas, this banana bread stays buttery and moist for days. We also love that it's not overly sweet, allowing the natural banana flavour to shine. Feel free to play around with different types of sweeteners here, or even leave the sugar out altogether. 
2. The batter works in cake form, too! Simply bake in a bundt or regular cake tin, or even mini muffin trays for bite-sized delights. Just be sure to adjust the baking time accordingly. 
3. The method couldn't be more straightforward! Lightly mash together the ingredients (we use a potato masher), tip into your loaf tin, and place in the oven, et voila! a wholesome loaf to slice into within an hour. 
4. Our favourite way to enjoy this banana is lightly toasted and topped with ricotta, cinnamon, and a decent drizzle of honey the next day. Another delicious idea is a scoop of vanilla-flecked ice cream and a scattering of fresh raspberries. 
5. This banana bread keeps nicely in an airtight container for up to 4 days. It also freezes excellently. Cut into pieces, placing a little baking paper between each slice, and you can take out a piece and pop it in the toaster while you prepare a cup of tea. 

Here are a few ways to upgrade this simple banana bread recipe:

• Sprinkle with coarse sugar before baking for a sweet crunch. 
• Fold 1/2 cup of desiccated coconut into the batter for a coconutty surprise.
• Add 1 cup of chopped walnuts or pecans for texture.
• Fresh blueberries or raspberries add a burst of fruitiness. About 1 cup added to the batter works well. 
• Fold 1 cup of chocolate chips or chunks into the mixture for extra decadence. 
• Have some extra bananas? slice them lengthwise and lay them on the batter to decorate. 

Okay, we're sure you are ready for the recipe now. So without further ado, here it is! 

1/2 cup (115g) softened butter

3 large extra-ripe bananas

1/2 cup natural yoghurt or sour cream

2 free range eggs

1 tsp pure vanilla extract

2 cups flour*

1 cup coconut or brown sugar

1 tsp ground cinnamon

1 tsp baking soda

1/2 tsp sea salt 

*We used regular all-purpose flour. Wholemeal flour also works well. For a gluten-free version, buckwheat flour is an earthy option, or you could use an all-purpose GF flour mix. 

Preheat your oven to 180 °C, and grease a loaf tin or line it with baking paper.

Add the banana, eggs, melted butter or coconut oil to a large mixing bowl. Mash until you have a chunky paste, then fold in the remaining ingredients. You could also mix all the ingredients in the food processor if you feel particularly lazy. 

If you are adding additional ingredients, you can fold them in now. 

Tip the mixture into your prepared loaf tin and smooth out evenly. 

Bake for 35-40 minutes, or until a skewer comes out clean when inserted into the middle of the loaf. 

This banana bread will keep for up to 4 days in an airtight container.

Enjoy!