Save the bananas! (banana bread recipe included)

The flurry of fruit flies is the first indication that the bananas have gone native.

You know what I mean. Bananas sitting in the fruit bowl. First a few brown spots appear.  Then more. Then the entire banana turns black and gooey.

"Maybe they’ll eat them”, I think hopefully to myself, refusing to throw them in the bin.

Why?

They are the key ingredient to a family favourite: banana bread.

Lately, I have found myself testing the boundaries of the life span of a banana. Banana bread recipes always ask for very ripe bananas. But how ripe is too ripe?

When my bananas have seen better days and I 'm not ready to bake, I take the bananas out of their skin, put in a bowl and mash, then cover with cling film and place in the fridge. The resulting "banana goo" can stay in the fridge for days.

My favourite banana bread recipe is adapted from How to be a Domestic Goddess by Nigella Lawson. The recipe makes two loaves. I usually cut the second loaf in half and freeze in two sections as it makes a two fairly large loaves. It’s a very easy recipe.

The children eat slices with or without butter. Sometimes we even gently pan fry slices to make the edges crispy (it doesn’t toast well).

Banana Bread

350g plain flour (best if blended with 150g wholemeal and 200g white)
4 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
1 tsp cinnamon
250g unsalted butter, melted
300g caster sugar
4 large eggs
600g-750g mashed bananas
150g chopped walnuts
2 tsp vanilla extract

Preheat oven to 170ºC/gas mark 3
Butter and flour two large loaf tins (approx 23 x 13 x 7cm)

In a medium sized bowl mix dry ingredients together: flour, baking powder, bicarbonate of soda, salt, cinnamon. Whisk together and set aside.

In a large bowl, mix the melted butter and sugar together. Beat in eggs one at a time then add bananas. Stir in the walnuts and vanilla.

Add the flour mixture, a third at a time, stirring well after each bit. Pour into prepared loaf tins and bake in the middle of the oven for approx 50 mins. The loaf will begin pulling from the side of the tin when done. Also, check by inserting a cake tester or knife as it should come out fairly clean.

Let sit on a rack for a few minutes then turn out on rack to cool. Once cooled the loaves freeze very well.

This post was written by Charlene, a Thames Valley Mums Blog main contributor.

Photo credit:dapan

Comments

[Whateverebay]

This is the time to start testing new recipes and tweeking others. I will print your recipe and test. Wish me luck! :)

[Charlene]

Let us know how it goes. Good Luck