Banana bread was one of the first things I ever baked. I am known to deliberately leave bananas until they go black because they make the bread/cake taste incredible. My family always pass on their slightly pass their best bananas too so I make this recipe quite a lot!
I normally like to throw something else into the mix, dark chocolate is a favourite as are walnuts but Izzy is addicted to blueberries so this combo is probably the one I make the most.
It goes perfectly with a cup of tea in the morning just on its own or spread with proper butter. It stays moist for several days but I challenge you to keep it that long!
You will need:
250g plain flour
115g dark brown soft sugar
2 eggs, beaten
4 mashed & very ripe bananas
1 large handful of ripe blueberries
1 tsp bicarbonate of soda
Pinch of salt
Preheat your oven to gas mark 4 and lightly grease a 2lb loaf tin.
Mix together your flour, bicarb and salt in one bowl and cream your butter and sugar together in another bowl before adding your eggs, bananas and blueberries until well blended. Now tip your wet ingredients into your dry and mix until combined. Don’t over mix. Pour mixture into prepared loaf tin and bake for between 50-60 mins. You will need to use a skewer to check it is completely done.