I think that most of us have experienced an excess of over-ripe bananas in our kitchens, and we have contemplated whether we should make something with them, eat them all (and encouraging others in your household to do the same) or throw them away. I often buy a big bunch of bananas at the supermarket with the intention of them all getting eaten, or I have rather carelessly bought a big bunch when I forgot that I already have some at home, so I try to deal with the banana dilemma the best way I can in order to prevent them getting wasted.
Bananas are probably one of the most versatile fruits in baking and there are also an abundance of healthier recipes which use them as a natural sweetener. This banana bread certainly makes having too many bananas a good thing! It is wonderful to eat a slice for a quick breakfast, or even to take on a picnic.
3 cups plain flour
2 tsp baking powder
2 tsp baking soda
1/2 cup caster sugar
4 large eggs
2 tsp vanilla extract
1/2 cup hot milk
4 mashed bananas
6 thin slices of banana
- Preheat oven 180ºC/Fan 160°C/gas 4. Line a large loaf tin with baking paper.
- Beat the butter and sugar until creamy.
- Beat the eggs in one at a time. Add the vanilla and bananas.
- Dissolve the baking soda in the hot milk and add to the wet ingredients.
- Sift the flour and baking powder and fold into the mixture. Pour into the tin and arrange sliced bananas on top.
- Bake for 45 – 50 minutes.