We get through a lot of Bananas in our household with our 3 little monkeys! So we stock up every week, but sometimes we over-nana and end up with super over ripe, angry, black bananas! So once in a while I whap the 2lb loaf tin out and get baking!
This recipe is so easy and delicious, it never fails! It also has a brilliant amount of versatility, because you can add some nuts or cherries, or even some chocolate chips to keep the kids happy!
3 nearly black Bananas
220g Plain Flour (or gluten free)
100g Brown Sugar
3 heaped tsp Baking Powder
75ml Vegetable Oil
1tsp Chia Seeds – optional
1TBSP Flax – optional
So let’s get baking! Pre-heat your oven to 200c. Weigh out your dry ingredients and dump them in a bowl together to meet and greet and tell each other their life stories. Cinnamon is always jabbering on, you may have to wait for him to shut up before you carry on.
Once everyone has told him to zip it, use a whisk to blend them all together. Next you’ll need to add your Sugar. Seeing as Brown Sugar is a bit wet and clingy, the best thing to do is to pass it through a sieve. While I was tweaking and trialling my recipe, I had a couple of loaves that turned out odd. There were lumps of dry stuff that tasted peculiar and almost bitter… and I figured out that the Sugar was conspiring against me! So make sure you get him to submit by breaking him down properly before you add him! Get him in the bowl, and mix together.
Now the star of the show! Our Bananas! In a separate bowl, mash and squidge! (I use a potato masher) You can leave them a little lumpy if you want little gooey bits of Banana in there, or you can completely destroy them if you want a smoother, fluffier loaf. Add your oil and mix.
Now, simply combine the two bowls together, thoroughly, and put the mixure in your non stick loaf tin. If you don’t have a non stick one, use some baking paper or grease with non dairy spread to stop it… you know… sticking ‘n stuff. It will look a little stodgy and you’ll worry it will end up dense and never rise. It will! Trust me! You can add whatever you like to the top, or leave it plain, up to you. I used a sprinkle of Brown Sugar, and some Poppy Seeds, because i’m a bit of a maverick. It looks pretty too!
Get it in the oven and set a timer for 20 minutes. Once the time is up, take it out and cover it with some foil to stop the top burning. Chuck it back in for 35 minutes. Make an excuse to go out of the house and back in, just to smell that gorgeous Banana Bread cooking! Mmm!
Take it out, and let it cool for 10 minutes before placing on a wire rack to cool completely, although it is super yum when it’s still warm!
You can slice it up and store it in the freezer for a quick breakfast! Let it thaw on it’s own or ping it in the microwave! Delicious!