Store Cupboard Banana Bread
In our house we always hit that conundrum about what to do with over ripe bananas. Some people love them, like my Mum, but for others, like me who like them when they’re just off green, it’s a shame to see them go to waste.
Banana bread has always been my go to and with this store cupboard recipe, you can make it without having to head out to the shops. Win, win right?
But there’s more! The best bit is having m this for breakfast. Cut some thick slices and place them in the toaster for a few minutes. The outside goes crispy and it’s simply delicious!
|100g||Butter, room temperature|
|2||Ripe Bananas, mashed|
- Lightly grease the loaf tin and line it with non-stick baking parchment.
- Pre-heat the oven to 180°C/350°F/Gas Mark 4.
- Place the butter and sugar in a mixing bowl and beat until creamy.
- Add in the eggs one at a time ensuring each is fully incorporated.
- Add the bananas into the mix.
- Sift the flour and baking powder into the wet mixture and fold in carefully.
- Add a splash of milk if the mix is too thick.
- Spoon the mixture into the prepared tin and level the surface.
- Bake for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre of the cake should come out clean.
- Leave the cake to cool in the tin for a few minutes, then loosen with a small palette knife and turn the cake out.
- Remove the lining paper and leave on a wire rack to cool completely.
- Slice thickly to serve.