My usual solution is to throw them in the bin. But for some time now, ever since my obsession with a beautiful version of it I used to buy at school from an independent sandwich shop, I have wanted to try and make banana loaf (it seems the word 'loaf' often confuses people; perhaps bread or cake will avoid that?). I knew that you had to have pretty damn ripe 'nanas for that.
So, I left a bunch of bananas on the shelf and 'forgot' about them; this time I wanted them to look like the above picture. In fact, the riper the better; the riper they are, the more banana-ery taste they will produce. And the result...
Fancy having a go? I used the BBC Good Food recipe, Banana Breakfast Loaf, but it can obviously be enjoyed at any time of the day. *wink* But I've typed the recipe out here, just for you.
Banana Breakfast Loaf
- 75g butter, softened
- 110g golden caster sugar
- 125g plain flour
- 100g wholemeal flour
- 2 tsp baking powder
- 2 eggs
- 4 ripe bananas, mashed
- 50 g pecans, each snapped in half (optional)
- To finish: 1 lemon, juiced, mixed with 1 tbsp golden caster sugar (optional)
Note: I didn't have golden caster sugar or wholemeal flour, so used Demerar and plain flour, respectively.
- Heat the oven to 180C / fan 170C / Gas mark 4.
- Beat the butter, sugar, flours, baking powder, eggs and banana together.
- If applicable, stir in the nuts.
- Spoon into a lined and buttered 450g loaf tin.
- Bake for 50 minutes or until a skewer comes out clean.
- If using, spoon over the lemon sugar.
Ripe bananas image credit: Jeremy Beker, CC BY-NC-SA 2.0