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.

ingredients

125g SALTED butter (salt makes everything better)

3 ripe bananas

1/4 cup caster sugar

1/4 cup brown sugar

1 egg

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

method

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.