Banana Bread- by special request!

After posting a picture in

I was asked if I would share my recipe for banana bread, so superamazingmum, here you go!
This is a really easy recipe and one that I use regularly. I adapted it several years ago from a recipe that was meant for a bread machine. Even those who don’t cook have managed this in the past as it is so simple. It keeps week and can even be frozen – I freeze per wrapped slices for the kids lunch boxes and just get them out the night before.
It’s also a great way to use up those old bananas…..you know, the ones that are going black that no-one wants to eat? For this recipe, I find the riper they are the better so don’t throw them away.

So, here’s what you need:

225g self raising flour
1/4 teaspoon of bicarbonate of soda
1/2 teaspoon salt ( I left this out when the kids were small )
75g butter or margarine
150g castor sugar
1 medium egg
450g bananas without skin (4 or 5 depending on size)

Optional extras:

Apricot jam
Banana chips

I use the all in one method – quick and easy!
Place flour, bicarbonate soda, salt, butter, sugar and egg into bowl and whisk with and electric whisk until smooth.
Using a fork and a chopping board, roughly mash or squash the bananas. Add to mixture and whisk further until there are no more lumps.
Spoon into a greased loaf tin, mini loaf tins or muffin cases.
Cook at 180-200c until skewer comes out clean – about 20 mins for muffins and 40-50 mins for the loaf.
Enjoy hot, or leave to cool.
Mine rarely lasts longer than a day but can be kept for a few days in a cool place or frozen for use later on!

If you want to use the optional extras, leave the bread to cool for 5 mins. Warm jam in a saucepan or microwave and brush glaze over the top of the bread and then sprinkle with banana chips.

Why not try other toppings too? Squirty cream, vanilla butter cream, melted chocolate, cream cheese icing or even custard

If you make this, why not come back and leave a comment to let me know how you have got on? Go on, you know you want to……