This is a really nice, tasty and easy to follow recipe that has never ever turned out badly! ( And given that I am usually outnumbered by little hands, dragged and pulled in many directions, providing juice, mobbing up juice and breaking up fights as I bake, it’s super important to have a fool-proof recipe!).
4 oz unsalted butter
3-4 small over-ripe bananas
6 oz self-raising flour
2 oz self-raising wholemeal flour
1 tsp baking soda
pinch of salt
4 oz caster sugar
2 large eggs
2 oz chopped walnuts (optional)
- Preheat the oven to 180c. Grease your loaf tin with butter and kine with baking paper.
- Put the bananas in a bowl and mash into a pulp with a fork. Set aside.
- Sift the flour, baking powder and salt int your mixing bowl, stir and then rub in the butter. Continue to rub in the butter until the mixture is like soft breadcrumb.
- Crack the eggs into a small bowl and lightly beat with a fork or whisk.
- Pour the eggs into the mixing bowl, add the sugar followed by the bananas and mix together thoroughly. Pour the mixture into the loaf tin.
- Level out the mixture and scatter the chopped walnuts on top if using. (I tend to avoid the nuts due to my toddler having peanut allergy and me being over the top protective with all nuts! Instead a light sprinkle of wholemeal flour gives a perfect topping)
- Bake in the center of the oven for about 50 minutes until well risen and golden brown.
- Allow to cool on a cooling rack for 10 minutes, carefully turn the bread out of the tin and serve warm, delicious slices ( covered in butter if that’s your fancy!)