Sometimes you’ll find a few overripe bananas in the fruit bowl and panic knowing that nobody will eat them so you have to throw them away. Fear not, however, as this recipe for banana bread (or cake, if you will) will remove all your banana-related troubles.
Very often, banana bread is cooked in a loaf tin, and whilst it makes for a very simple slice of cake, I don’t ever bake banana bread in loaf tins as I find it becomes quite dry. So I make it in my saviour tin, the 23cm springform tin.
Bananas, because of their texture, can make it slightly harder to know when it is baked, but as a rule of thumb, 30 minutes in a 23cm tin following this recipe will be done. The top will be very brown but don’t be put off by the colour – it is right and not overcooked.
I sometimes serve banana bread with natural yoghurt and blueberries for a fresh afternoon tea dish or even grilled and spread with butter for a very luxurious breakfast. Try even adding some raisins or rolled oats to the sponge. Remember to lightly coat in the flour to prevent them sinking.
3 overripe bananas, mashed
1 tbsp runny honey
½ tsp vanilla
250g self-raising flour
1 tsp baking powder
- Preheat the oven to 160°C. Grease and line a 23cm springform tin.
- Mix the Stork and sugar together until just combined. Add in the bananas, eggs, honey and vanilla and mix until it looks a very wet and lumpy mixture.
- Fold the flour and baking powder into the mix until the flour is no longer visible.
- Pour into the tin; if any flour is visible, use a spoon to gently incorporate into the sponge.
- Bake for 30 minutes until an inserted skewer comes out clean (check every 5 minutes thereafter if not clean)