I'm late to the Banana Bread lockdown party. Unheated bananas are a rare thing in our house. And if any get overripe they are frozen, to reappear in smoothies or pancakes.
But yesterday, Rachel at West Lea Farm Shop gave me some ripe bananas and asked if I could make some.
I've followed Mary Berry's Banana Bread recipe from The Happy Foodie website, and made 2 with gluten free self raising flour (on the right), and 2 with ordinary self raising flour (the one on the bottom left is ours to try!). They've both risen equally well.
Makes one 2lb or two 1lb cakes
100g soft butter
175g sugar
2 ripe bananas
225g self raising flour
1 tsp baking powder
2 eggs
2 tbsp milk
Put all the ingredients into a food processor and mix for 2 minutes until the mixture is smooth. Divide into lined loaf tins and bake at 180C for 1 hour until golden brown, and a skewer comes out clean when pushed into the centre.
If this is a success, with my breakfast avoiding teenage daughter in particular, I may experiment with adding 100g of chocolate chips, cutting the sugar down to 100g, and packing her off to school with a slice in her hand.
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