I had some bananas that were going a bit manky, so the only sensible thing to do was to make a loaf of banana bread. I brought it to work this morning, and by 4pm this much remained…!
I think you could call that a success. OK, I had three (small!) pieces myself, but still!
I can’t remember where I got the original recipe from – it was one I’d scribbled down in my recipe notebook – but at any rate I ended up changing it (because I didn’t have enough butter, and I wanted to use wholemeal flour) so I sort of made up my own recipe! And (if I do say so myself) I think it was one of the best banana breads I’ve ever made.
100g wholemeal plain flour
125g self-raising flour
About half a teaspoon baking powder
1/2 teaspoon mixed spice
3 ripe bananas
75g caster sugar
35ml sunflower oil
1. Preheat the oven to 160C, and grease a non-stick loaf tin.
2. In a large bowl, mix together the two flours with the baking powder and mixed spice.
3. In another large bowl, mash the bananas, beat in the eggs, and stir in the sugar and oil.
4. Mix the wet ingredients into the dry until just combined (don’t overmix it) and pour into the loaf tin.
5. Bake for around an hour, until risen and golden and a skewer comes out clean.