Requires parental supervision
I've probably only eaten it about four times in my life, but I am a firm fan of banana bread. It's sweet, filling and relatively easy to whip up – but be warned, it can go either way. It can be stodgy and almost damp, or light as air. I recommend the latter.
There are a lot of variations on this recipe so you don't have to follow this guide too strictly!
What you'll need:
4 ripe bananas
285g plain flour
1 tea spoon baking soda
½ tea spoon of salt
A handful of hazelnuts (optional)
225g of caster sugar
110g of butter (with extra for greasing if needed)
85ml of buttermilk
1 tea spoon of vanilla extract (optional)
A baking tin
Step 1) Pre-heat the oven to 180C/160C fan/gas 4. Grease a loaf tin using butter and line it with baking parchment.
Step 2) Place the butter and sugar in a bowl and whisk lightly until creamed. Beat eggs in a separate bowl and then add to the mixture, along with a pinch of flour.
Step 3) Mash your bananas in a separate bowl, making sure there are no lumps! Add them to the mixture along with the baking soda, caster sugar and the rest of the flour. Add your hazelnuts/vanilla extract for a bit of extra flavour.
Step 4) Pour the mixture into the baking tin and place in the oven. Leave for 30 minutes.
Step 5) Carefully remove from the oven and leave to cool. Dust lightly with caster sugar and serve!