Banana bread is one of those recipes you have in reserve for when you’ve been rubbish at eating the bananas on time and they’ve all gone black and about as attractive as the contents of the compost bin.
But you don’t have to wait until your fruit has gone waaaay beyond the edible stage to make this banana bread recipe. Sure you CAN use up your sad and neglected bananas, but I’ve used both over ripe and ripe for this recipe and the only difference is how easy it is to mash the fruit up.
This is one of those recipes I’ve got scribbled down on a scrap piece of paper so I’ve no idea where it originally came from. But it’s what’s known as a ‘keeper’ in this house.
350g ripe bananas (peeled weight)
180g plain flour
2.5 tsp baking powder
160g soft, brown sugar
4 tbsp melted butter
50g roughly chopped walnuts
Preheat the oven to 170C. Lightly grease a baking tin (I use a 2lb loaf tin). Or use a greaseproof liner which are brilliant for simplicity.
Cut the banana into chunks in a bowl and use a fork to roughly mash it up.
Put the flour and salt into a bowl. In a separate bowl put the sugar, eggs and butter and using a handheld electric mixer, whisk them all together until they become paler and increase in volume.
Stir in the bananas and then stir in the dry ingredients until all the flour is incorporated. Stir in the walnuts.
Put the mixture into the tin and bake for an hour.
Cool in the tin for about 10 minutes and then turn out on a rack to cool completely.
Try not to eat it ALL at once