I opened my freezer to grab some leftovers and was pummelled with an avalanche of ice cold tupperware boxes. So I thought, maybe time to clear out the freezer? Whilst sorting it out I found three frozen, overripe bananas, so I made this banana bread. I’ve made a couple of different banana bread recipes but this one from ‘apples for jam‘ is the clear winner, it’s super yummy, give it a try. (The book is gorgeous, Tessa Kiros has created a lovely keepsake of family meals and anecdotes, and the recipes are sorted by colour!)
What you need
180g Dark Brown Sugar
3 or 4 Medium Ripe Bananas, Mashed
1 tsp Vanilla Extract
1 tsp Ground Cinnamon
1 tsp Baking Powder
3/4 tsp Baking Soda
3 Tbsp Warm Milk
A Pinch Of Salt
How you do it
Preheat the oven to 180˚C (350˚F) and butter a bread tin.
Cream the butter and sugar until smooth and then whisk in the mashed bananas. Add the eggs, vanilla, cinnamon and a pinch of salt and whisk in well. Sieve in the flour and baking powder and beat until smooth. Mix the baking soda into the milk and stir into the batter.
Scrape the mixture into the tin and bake for about 50 minutes, until the bread is crusty on the top and a skewer poked into the middle comes out clean.if you liked this post, you may also like:/span>