Upon spying several brown spotty bananas in the fruit bowl this morning, I decided some banana bread was required. This banana bread recipe is one I have used for years and years and is another 1970s Betty Crocker special. When I was at school I used to bake a batch on the weekends and freeze slices to take to school (in fact I should do that now with the second loaf for work…). It’s super quick to make, tastes amazing and is actually reasonably healthy (has about 1/4 of the fat content and less sugar than most cakes).
3 mashed *very ripe* bananas (if your bananas aren’t brown don’t even try to make banana bread)
1 cup sugar
3 tbsp vegetable oil
3/4 cup milk
2 1/2 cups flour
3 1/2 tsp baking powder
1 tsp salt
chunks – chopped walnuts or pecans, chocolate chips, pepitas, anything goes here (today I went with chocolate chips and some almond meal since it’s what I had on hand)
Mash the bananas in a bowl, then mix everything else in in order with a wooden spoon. It’s pretty important not to overmix banana bread, so no beating here and definitely no electric mixers. Just go till you can’t see flour any more and you should be good. Pour into two loaf pans and bake for around 30 min at 180 degrees (also makes pretty good cupcakes or muffins).
If you like (and I did this time), you can make a simple glaze to pour on top – I just whacked some cream cheese, vanilla, milk and icing sugar in a jug (stirred, obvs) and let it dribble gracefully down the sides.