In my opinion, throwing away over-ripe bananas is blasphemous to the baking gods. Clearly the only way to remedy that is by making an offering as delicious as this...
Yummy, light banana bread that's even good for you! The natural sugars in the bananas mean that less refined sugar needs to be added to this recipe, and I've substituted some of the plain flour for wholemeal, making it more nutritious and lower GI.
3/4 cup or 85g or 3oz wholemeal flour
scant 1 cup or 115g or 4oz white flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
¾ tsp cinnamon
½ cup or 75g or 3oz brown sugar
3 medium overripe bananas, mashed
2 medium eggs
3/8 cup or 75g or 3oz margarine
1 tsp vanilla extract
Preheat the oven to 190ºC/375ºF/Gas Mark 5. Prepare a loaf tin by lining it with baking parchment and spraying with non-stick cooking spray.
In a bowl, combine the flours, baking powder, baking soda, salt and cinnamon.
In another bowl, beat together the sugar, margarine and vanilla extract.
Mash in your bananas.
Beat the two eggs separately and add them to the banana mixture, mixing well.
Add the dry ingredients to the wet and mix together quickly, being sure not to over-mix the batter (which would result in a 'tougher' bread - we want light and fluffy!)
Pour the batter into your prepared loaf tin.
Pop in the oven and bake for 50-55 minutes or until the banana bread is golden and springy to the touch, or a skewer inserted into the middle comes out clean.
Or alternatively, bake until the glorious smells wafting through the house just get too much for you to handle and you eat half the loaf straight out of the oven. Not that that's ever happened to me.
The best thing about this bread is, as delicious as it is straight out of the oven, it seems to taste even better the next day! Maybe it's something to do with the natural sugars in the bananas?
What are your favourite baking recipes that use bananas?