Banana Bread

Last night when I looked in the fridge and saw that we had some extremely brown bananas but I was actually quite happy because that meant it was time to make some banana bread.

Every time we buy bananas and they’re not eaten in time I always go to the same recipe to use them up. It’s a great banana bread I make all the time which remains moist and keeps perfectly for days. You can keep it in the freezer or in the fridge or just in the cupboard in an airtight container. You can also toast, fry or grill a slice if you’ve left it too long and it’s gone a bit stale. I love this recipe and it’s perfect to use up those bananas when no one wants to eat them anymore. So here it is- now you can make it too!

Ingredients:

1 and 1/2 cups plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

1/4 tsp salt

2 large ripe bananas

125g butter

1 cup sugar

3 eggs

1/2 cup milk

Method:

1. Preheat oven to 170 degrees.

2. In a large bowl, sift all the dry ingredients together.

3. Mash the bananas in a seperate bowl.

4. Cream the butter and sugar.

5. Add the eggs, then the bananas, then flour mixture and milk. Mix well.

(You can also add raspberries or choc chips or spices in here which I love! I added choc chips in the photos above that’s why it looks burnt but it’s actually just chocolate.)

6. Pour into loaf tin and bake for 60 minutes.

7. ENJOY!!!

(Also I did get this recipe out of a magazine probably about 10 years ago [that shows how long I’ve been making it] but I have no idea which magazine it was so um sorry credit to them 🙂 )