Oh banana bread. There’s not much else to say really apart from: make a loaf and eat it this week. You will thank yourself. This recipe is for a simple, classic (and pretty sugary) nana bread but what I like about it is that it’s so versatile. Out blueberries in there, take half of the sugar out and add chopped chocolate pieces, out cocoa powder and make it into a chocolate bread, add nuts, raisins, gingerbread spice (perfect for a Christmas breakfast!) or add a sliced banana on top. If you like make a simple cream cheese frosting with lemon zest for some extra indulgence and you have something perfect for afternoon tea. The options really are endless and here is my favourite base recipe.
2 cups self rising flour
1 cup brown sugar
3 very ripe bananas, mashed.
2 large eggs
125 g melted butter
Put the oven on 180 degrees Celsius. Line a loaf tin with baking paper.
Mash the banana and mix all the ingredients together. I just place all the all of it in a bowl and mix with a metal spoon, no sifting of flours and no need to mix the dry ingredients if you don’t want to!
Place your banana bread mixture in the loaf tin.Bake for about 50 mins, but check with a skewer regularly after about 30-40 mins! Take out when skewer comes out clean and let cool completely before eating (or eat it warm with ice cream?)!