I left work the other day armed with a dozen over ripe bananas as we were going to be closed for the weekend and "they would be walking out on their own" by Monday. So, what should I do with these blackened over-banana-smelling fruits? BANANA BREAD!
This recipe can be easily halved (just use four bananas, not 3 and a half)- just I had lots of them.
200g white bread flour
200g wholemeal bread flour
4 tsp baking powder
3/4 tsp salt
1/2 tsp cinnamon
200g caster sugar
30g soft dark brown sugar
zest of 1 lemon
7 ripe bananas, mashed
-Set the oven to gas 5/200C. Line 2 loaf tins/ 1 loaf tin and a tray of mini loaves.
-sift the flours, baking powder, salt and cinnamon in to a large bowl.
-cream the butter, zest and sugars together.
-mash the banana with a fork then mix in the eggs. Mix the banana-egg concoction in to the sugar ingredients and mix well. Pour this in to the dry ingredients and combine quickly and thoroughly.
- portion out in to the tins
-Place on the top shelf/top and middle and immediately turn the oven to 4/180C. Bake for 50 mins checking after 40. Test with a knife. It may need a further 10 mins.