If your house is anything like mine, then you’ll have a seemingly endless supply of bananas determinedly going bad in your fruit bowl. When faced with a glut the only way to turn is to the old faithful, banana bread. I love this recipe – it’s quick to make and the kids will love helping you mash the bananas.
- 3 over-ripe bananas
- 200g self-raising flour
- 110g of butter
- 150g sugar (half light muscavado, half caster)
- 2 eggs
- pinch of salt
Preheat the oven to 170C. Line the base and sides of a loaf tin with baking parchment. Beat the butter and sugars until really light and a pale coffee colour. Slowly add the eggs to the butter and sugar mixture, then mix in the self-raising flour.
Peel the bananas and roughly chop them. This is the bit the kids will love. In a separate bowl, mash the bananas vigorously with wooden spoon, though don’t puree them completely – it’s nice to have a few lumps of banana in the bread. Mix the banana mush in with the rest of the cake mixture and combine, but be careful not to overmix it.
Scoop the cake batter into the prepared loaf tin. Bake in the pre-heated oven for between 1 hour and 1 hour 10 minutes, covering the cake with foil if the top starts to darken too quickly. It’s ready if you can stick a skewer into the middle and it comes out clean.
Cut into slices and serve. It’s a lovely tea-time snack or pudding.