Jayne and I went away visiting friends in Yorkshire last week-end.
Unfortunately, we left a few bananas at home and when we came back the bananas were well ripened. Too ripe for either of us to want to eat. However, instead of waste them, it was a good excuse to make a deliciously sweet and indulgent banana bread.
10 minutes are more than enough to get the prep work done and to get this delicious banana bread in the oven.
So, get ready!
Ingredients: 180g butter, 160g sugar, 140g self-raising flour, 2 eggs, 1 tsp baking powder, 3 well ripened bananas.
Start melting the butter in a saucepan, but don’t let it boil!
Meanwhile, add 160g of sugar into a mixing bowl.
Add the melted butter to the sugar and whisk to obtain a pale paste texture.
Add the 2 eggs to the mixture and whisk until the eggs are well incorporated.
Then, add the self-raising flour and the baking powder. Mix with a plastic spatula or a wooden spoon.
Peel the bananas and put them in a different mixing bowl. Crush them and stir them into a thick banana paste.
Fold the bananas in the butter, sugar, eggs, flour mixture.
Mix with a plastic spatula or wooden spoon until the mixture looks even.
Put it straight into a loaf tin or square baking tin, pop it in the oven and bake the banana bread at 175 degrees Celsius for 35-40 minutes.
It should be a dark golden colour and crispy on top whilst still being pale and slightly gooey and moist inside.
BANANA BREAD full recipe.
Also, click on this easy Soda Bread recipe.
This banana bread can be kept in a plastic container for three days or you can portion it and freeze as much as you want.
This recipe is a best way to use the banana that you are not keen to eat. This is low budget recipe which avoids food waste and makes everyone happy at home!!
Feel free to add a drizzling on top of the banana bread or sliced bananas but i like mine with a scoop of vanilla ice cream whilst it is still warm!
Finally, have a look at this page Zero Waste week if you want to use the bananas to make something else.