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.
Halloween 2024 - I made banana bread 'muffins' for the trick or treaters. I replaced the butter with 100g rapeseed oil, and forgot the sugar in one batch, but no-one noticed! I have now begun making these as a grab & go breakfast for my teens at sixth form college, adding cocoa nibs or chocolate chips
Makes one 2lb or two 1lb cakes
100g soft butter, rapeseed, or light olive oil
175g sugar (I now reduce to 100g, and may try 75g or 50g
2 ripe bananas
225g self raising flour
1 tsp baking powder
2 large free range eggs
2 tbsp milk (I don't add this anymore)
Put all the ingredients into a food processor and mix for 2 minutes until the mixture is smooth. Divide into lined loaf tins, or use an ice cream scoop per muffin liner, and bake at 180C for 40 minutes (20 minutes) until golden brown, and a skewer comes out clean when pushed into the centre.
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