Banana bread

Did you do that thing where you try to balance out the 13 stone brie and entire cows worth of cream you chucked in your Christmas trolley by also throwing in some random fruit that you had no real intention of eating? No, me either. 

But if I had and if my fruit of choice had been bananas and *if* they were still hanging around the kitchen going all black and letting off that uber banana smell, this is what I’d do with them. 


You’ll need: 

285g/10oz plain flour
1 tsp bicarbonate of soda
1/2 tsp salt
110g/4oz butter (plus extra for greasing)
225g/8oz caster sugar
2 free-range eggs
4 ripe bananas, mashed. The blacker the skins the better. 
85ml/3fl oz buttermilk (if no buttermilk you can use the same quantity of normal milk mixed with 1 1/2 tsp lemon juice. 
1 tsp vanilla extract (the good stuff). 

Preheat the oven to 180C/350F/Gas mark 4. 

Sift the flour, bicarb and salt into a big mixing bowl. 

In another bowl, cream the butter and sugar together until it’s pale and fluffy. 

Add the eggs, mashed bananas, buttermilk and vanilla extract to your creamed butter and sugar and mix well. Fold in the flour. 

Grease a 20cm x 12.5cm (8ins x 5 ins) loaf tin and pour the mixture in. It’ll look a little weird and lumpy, do not be afraid. 

Bake for about an hour or until it’s well risen and golden brown on top. I always like this if the top’s a little crispy. 

When it comes out of the oven, let it cool in the tin for a few minutes before plonking out onto a wire rack to cool. 

And that’s that. 
2 things you should know before you make it: 

1 – I’m a completely vicarious baker (I like looking at pictures of cakes, I like eating cakes, I don’t make cakes) and I made it and it tasted good. 
2 – people like you more if you take them cake. That’s kind of a fact. 

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