This is the first thing that comes to mind…
When i have too many of these…
…because banana bread tastes better than the real thing. Well, maybe not. But better than the real, overripe thing.
I found this recipe while baking in louise’s kitchen, as brisbane flooded around us… for all the hard workers to enjoy on their tea break.
It’s a recipe that produces dense, moist banana bread; a recipe which contains more bananas and less added sugar than many of the other recipes I have tried for banana bread. Many banana ‘bread’ recipes are more cake-like. Don’t get me wrong, this isn’t an exception, but at least it sticks together when you pop it in the toaster like a piece of bread. That is enough similarity for me to justify eating it for breakfast anyway.
I didn’t have any walnuts this time, but they are a really good addition.
125g SALTED butter (salt makes everything better)
3 ripe bananas
1/4 cup caster sugar
1/4 cup brown sugar
1 cap full vanilla extract
pinch of cinnamon
1.5 cups plain flour
1 tsp baking powder
1 pinch of salt
handful walnuts roughly chopped / or not chopped / whatever you prefer
Melt the butter and preheat the oven to 175 degrees Celsius.
Line a loaf tin with baking paper.
Mash the bananas in a bowl and stir in the the butter, sugars, egg, cinnamon & vanilla.
Sift in the flour, baking powder and salt until combined.
Pour into the lined tin and top with walnuts.
Bake in the oven for about 45-50 minutes or until the top is golden brown and has cracked a little.
Remove from the tin and allow to cool on a wire rack.
Eat slices warm with butter or you could toast a few slices once cooled a little more. Raspberry jam goes well with it too.