What it may lack in aesthetics, it more than makes up for in yum factor!
I asked on my stories on instagram in you’d like my (not very) famous, but simply delicious banana bread recipe, most of you said yes. So I'm sharing it here, because blogging and banana bread aren't just for lockdown are they?
October feels the perfect time for baking. There's nothing more hygge than filling our home with the cosy smell of baking. A lovely 'welcome home' after a long day and a tasty treat for all to tuck in to.
Just a note on flavour, the very best banana breads are borne from the most ripe of bananas. So don't throw them away, use them up. Honestly, the squidgier the better! Trust me.
2 x bananas
2 x large eggs
1 x tsp baking powder
140g x butter
140g x golden caster sugar
140g x self raising flour
100g x sultanas
1 x tsp cinnamon
Heat oven to 170C gas 4.
Mix butter and sugar until light and fluffy. Gradually add the beaten eggs with a spoonful of flour.
Add baking powder, cinnamon and the rest of the flour, slowly folding in.
Stir in sultanas and mashed bananas until evenly distributed.
Spoon mixture into a lined loaf tin. I use those paper tin liners, who has time for lining cake tins? Bake for 45 mins, check with a skewer that it’s cooked, it might need an extra 5 mins depending on the ferocity of your oven!
This banana bread doesn’t last long in our house. Particularly when sliced and slathered with salted butter. A nice after school treat.
Sometimes I replace the sultanas with a different dried fruit and chocolate chunks works particularly well. I suggest doubling the quantities, making one to eat and one to freeze.