I cant stand the smell of over-ripe bananas…it literally makes my stomach turn! However, they are great when it comes to making banana bread, as the riper the banana, the better the cake!
The other day, we were lucky enough to have our neighbour give us a block of the local farmers butter. It is just heavenly. Its richer, and more full bodied than your normal shop bought butter, and I find that I actually use less of it when it comes to smearing it on my hot slice of toast.
Anyway, I used some of it to make this banana bread…
1 cup (250ml) sugar
3 bananas, peeled
3 Tbsp (45ml) milk
drop of vanilla essence
2 cups (500ml) flour
1 tsp (5ml) bicarbonate of soda
1/2 tsp (2.5ml) baking powder
pinch of salt
Preheat oven to 180C.
Cream together the butter and sugar.
Beat in eggs, one at a time.
In a separate bowl, mash bananas together with the milk and vanilla.
Sieve the flour, bicarbonate of soda, baking powder and salt togther and fold into the creamed butter mix alternatly with the mashed bananas.
Pour batter into a greased bread tin and bake in oven for about an hour or until the banana bread has risen and is a dark golden brown.
Serve warm (or cold) with generous smearing of butter.
*I love toasting banana bread for breakfast and serving it with crispy bacon and a drizzle of maple syrup*