Now we’re fully in my favourite season, I’m finding myself in the kitchen more and more. I adore cooking, I am by no means an expert – you won’t find me claiming to be a chef – but I’m pretty up to speed on eating, and I know what tastes good.
Banana bread is a huge favourite in my house, even with the teenager who absolutely detests bananas with a passion. She won’t touch anything that is remotely banana based, but give her a wedge of this and she is happy.
If it’s a bit chilly outside, or, more likely wet, this takes less than an hour and a half to make and lasts a good few days. Unless you have a family who like to have several slices a day.
If, and it’s a big if, this loaf makes it through a whole day, I like to put some in the kids lunchboxes – slightly (not much I’d imagine) healthier than a shop bought bar or cake, but definitely more full of love. And, I know what’s gone into it.
It stays moist (I hate that word more than the teenager hates bananas) for a good couple of days, and doesn’t taste any less delicious when it’s cold. You could even slather on a dollop of peanut butter if you’re feeling really fancy.
- 75 g soft butter
- 4 ripe bananas
- 200 g soft brown sugar
- 1 egg, beaten
- 1 tbsp vanilla extract
- 1 tsp bicarbonate of soda/baking soda
- 1 pinch salt
- 170 g flour (plain)
- Preheat your oven to 180˚ and grease a 9 x 5 x 3 inch bread tin with leftover butter from the ingredients.
- Mash the bananas into a pulp and mix in the butter, sugar, egg and vanilla extract.
- Add the bicarbonate of soda & salt, then mix in the flour last.
- Pour mixture into the prepared tin. Gently tap the tin on the work surface to make it even and get rid of any bubbles.
- Bake for 1 hour, remove & cool slightly. Serve in slices with a little butter.