I love banana bread. Somehow it feels healthy and tastes like cake – what better combination. And the boys love bananas, but we inevitably end up with some slightly black ones as we head towards shopping day. So we are quite regular makers of banana bread. I have tried out several recipes, but most of mine are gluten free as I have to avoid gluten. So I have come up with my own version (modified from banana loaf). The boys love making it, and we enjoy it for a few days afterwards (if it lasts that long!).
140g butter, softened
50g caster sugar
a generous dollop of honey (2-3 tablespoons, to taste)
2 large eggs, beaten
140g self-raising flour
1tsp baking powder
3 very ripe bananas
Preheat the oven to 180oC/160oC fan.
In one bowl mash the bananas into a slightly lumpy consistency. In another, add the butter (which can be first softenend in the microwave if needs be), sugar and honey and cream them together. Add the two beaten eggs to the mixture and mix thoroughly. Then fold in the flour and baking powder, and finally add the mashed banana. Place in a lined loaf tin and put in the oven for 30 minutes. Make sure a skewer inserted into the centre comes out clean, otherwise, put it in for a little longer.
To my taste, this was just sweet enough as the bananas were very over-ripe and therefore had a lot of their own natural sugars. And the honey added a real moistness.
Really easy to do with kids!