Having been cooking or trying to cook for many years, there is one this that has always escaped my attention – banana bread. People say it is so easy, how come I have never tried to make it but to put them back in their box I must say that who WAITS for their bananas to go past their best to use them. I mean surely everyone is planning to eat said bananas and then they realise they are looking pretty blackened, the whole place is starting to smell like those gross banana scented pens that we had in the 90s, and there might even be some fruit flies if you are lucky. It just wouldn’t occur to me to say “ah, right, off bananas! Now is my time to shine!” Anyway, this week it was my time to shine, too many bananas were bought, not enough were eaten before they started being a “presence” in the kitchen. So I decided to take matters into my own hands and have a go at this classic myself.
Makes a loaf (I don’t have a load tin and as a student, quite reluctant to invest at this particular time so please excuse the pie dish instead)
200g plain flour
200g caster sugar
1 tsp vanilla extract (not essential but you should have it hanging around at the back somewhere)
1 tsp bicarbonate of soda
1/2 tsp baking powder
3 over ripe and blackened bananas
pinch of cinnamon
pinch on nutmeg
50g softened butter
Sprinkling of Demerara sugar for a crunchy topping
Preheat oven 180c.
Butter or grease the loaf tin.
This is literally the easiest recipe in the world – mash the bananas in a bowl, really well so they are gloopy and then add the rest of the ingredients.
Mix well and pour the mixture into the tin & sprinkle with the brown sugar.
Bake for 40 mins. Poke skewer or knife in & make sure it comes out clean so there is no uncooked batter down below. It can be quite soft but will get firmer as it cools.
(Another cunning shortcut I have devised is that if you use self raising flour, you don’t need to add the baking powder or bicarb. Genius.)