Easy Banana Bread
Calling All Overripe Bananas
There is always a moment in time when you find yourself with a stash of bananas that have become wrinkled and slightly marbled with a black discolouring. To taste, they are almost like baby food without a single chew but these are certainly beautiful in other ways. Keep and create.
Banana bread acts almost like the garbage bin of bananas. But for humans, it’s a tasty treat for morning tea or a late night snack when you get home from that long night out.
Super easy and super simple, there really is no other banana recycling solution. Feel free to add any nuts of your choice, but I always prefer a clean cinnamon-banana taste. This combination is a match made in heaven.
If you do not have a loaf tin, you can always bake in a circular cake tin - test about 10 minutes earlier on the baking time as the batter is spread thinner in a cake tin.
Banana Bread
Ingredients
2 cups all purpose flour
1 tsp salt
2 tsp ground cinnamon
1 1/2 tsp baking powder
3 tbsp unsalted butter, softened to room temperature
2 large eggs
3/4 cup of brown sugar (white is also fine)
2 tsp pure vanilla extract
3 very ripe bananas
Method
Preheat your oven to 190 degrees Celsius. Line a 9x5 loaf pan with baking paper (cut to size).
In a medium bowl, combine dry ingredients - flour, salt, cinnamon, baking powder. In a small bowl, place the peeled bananas and using a fork, mush until smooth with a few lumps. Set both aside
In a large bowl, combine butter and sugar. Using a whisk or electric beater, whip until sugar has been beaten into the butter. Add eggs and vanilla, mixing until evenly incorporated.
Combine the dry ingredients into the wet, mixing well. Incorporate the mashed bananas until marbled.
Pour into the loaf tin and bake for 45-50 minutes or until when a cake tester is inserted into the centre, comes out clean. Remove from the tin by lifting the loaf out by the baking paper and leave to cool on a wire rack.
Enjoy warm with a cup of coffee or up to 5 days later with a spread of butter.
