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Banana bread – an easy recipe to try at home

Dear Sam,

 

Hearing about your day in the fresh air and your trip to the farmers’ market inspired me to get out to our local market this week, too. Amongst the various stalls is one which sells fruit and veg; I’m always intrigued by a selection they have of produce which is a bit wonky or slightly past its best. Rather than letting all this good food go to waste, it’s sold off at bargain prices and is perfect for cooking up soups, pasta sauces or fruit puddings. I often pick up some battered bananas to make a breakfast favourite of ours, banana bread, and I thought I’d share the recipe with you this time. In fact, I always think about you when I make it, as the recipe is adapted from a National Trust cookbook you gave me about 30 years ago! Here it is:

Banana bread – delicious and simple to make

Ingredients

UK

125g butter or soft margarine

125g caster sugar

225g mashed bananas – perfect if they have gone spotty

1 egg, beaten lightly

200 g plain flour

Quarter teaspoon bicarbonate of soda

1 heaped teaspoon baking powder

Quarter teaspoon vanilla essence

US

4oz or 1 stick butter 

1/2 cup superfine sugar

8oz overripe bananas, mashed 

1 large egg, beaten lightly

1 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon vanilla essence

Overripe bananas are particularly good for this recipe

Preheat oven 180 C, 350 F, gas mark 4

Grease and line a 450g/1lb loaf tin.

Cream together the sugar and butter until they are pale and light and fluffy in texture. 

Stir the mashed bananas into the creamed mixture and add the beaten egg. It’s likely to look curdled at this point, but don’t worry, that’s fine.

Fold in the dry, sieved ingredients little by little, then add the vanilla essence. Spoon the mixture into your lined loaf tin and bake in the oven for 45 to 50 minutes. When the banana bread is ready it will spring back when you press it in the centre with your finger.

Let it cool in the tin for around 10 – 15 minutes, then turn it out and put it on a wire rack to become completely cool. Store in an airtight container and it will be fine for 4 – 5 days.

Perfect with a cup of coffee

I love to eat this cut into thick slices spread with a little butter. If you find you like it, it’s worth making two loaves at a time as it freezes very well.

I’ve just checked online and, according to Zero Waste Week an incredible 1.6 million bananas are thrown away in the UK every day! This recipe goes to prove that with a bit of effort, you can turn even the least appealing food into something good. As the saying goes, if life gives you lemons, make lemonade* and I think you could add, if life bruises your bananas, bake banana bread.

Until next time, I will leave you with that profound thought!

Much love,

Claire

* or a gin and tonic.

 

 

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