What is it with bananas?
The buggers all ripen at once, and you just can’t eat them quickly enough, no matter how determinedly you smother them in yoghurt and shove them into your pre-schooler.
This morning we found ourselves with yet another trio of pungent, yellow-brown fruit on the kitchen bench, so SJ and Arty decided to make them into a loaf of banana bread.
Easy banana bread
- 2/3 cup raw sugar (plus extra for sprinkling)
- 60g butter, melted
- 2 eggs
- 3 tbsp milk
- 3 very rip bananas, mashed (this is an excellent job for small people to help with)
- 1 3/4 cups plain flour
- 1 tsp bicarbonate of soda
- 1/4 tsp baking powder
- 2 tsp cinnamon
- Preheat oven to 180°c, and grease and line a loaf tin.
- Beat butter, sugar, eggs, milk, and banana, and until well combined.
- Add all dry ingredients, and stir until just combined.
- Pour into baking tin, sprinkle with a little sugar.
- Bake for 1 hour, or until the loaf is golden brown and springs back when gently pressed.
- Allow to cool for at least 10 minutes before turning out of tin.
I must say, this is particularly delicious eaten warm, with a little butter on it.
P.S. If you still have an excess of bananas in your fruit bowl, have a try at these mini banana muffins. They’re excellent for lunch boxes.