So I had an ambition to eat more fruit and fewer sugar-laden cereal bars, when I need to snack. However last week was brought to you courtesy of a stomach flu, which was about as enjoyable as you would imagine. When eventually normal service was restored the spare wok on the counter-top (pressed into service as a fruit bowl), was full of rapidly-blackening bananas. In this situation there’s only one thing for it. Banana bread! (Oh well, so much for reducing the sugar intake…..) 🙂 .
- Four overripe bananas, mashed
- 2 eggs, beaten
- Cup & half plain flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- Decent lump margarine or butter
- Handful sultanas
Mix the butter and sugar.
Add the eggs and bananas and mix well.
Mix the flour, baking powder and generous dash salt.
Add the vanilla and sultanas, stir well.
Grease a loaf tin or other oven-proof dish, and pour in the mix.
Heat the oven to 200C.
The recipes I checked online says bake for an hour, but this took about 35 minutes to get nicely browned.