My mother always used to buy the brown spotty bananas at the fruit and vegetable shop, getting them a little bit cheaper than the others. I’ve simply got into the habit of letting them sit on the windowsill until they’re on the verge of collapse. Either way, the skins are great for the compost and the soft, gooey flesh makes the best banana bread in the world.
Having eventually realised, that at 35 years old my mother was no longer responsible for supplying me with her homemade bakes, I started trying out some banana bread recipes for myself. So far I’ve found this the best. Serve it hot slathered with butter.
285g/10oz plain flour
1 tsp bicarbonate of soda
½ tsp salt
110g/4oz butter, plus extra for greasing
225g/8oz caster sugar
2 free-range eggs
4 ripe bananas, mashed
85ml/3fl oz buttermilk (or normal milk mixed with 1½ tsp lemon juice or vinegar)
1 tsp vanilla extract
Preheat the oven to 180C/350F/Gas 4.
Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
In a separate bowl, cream the butter and sugar together until light and fluffy.
Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well.
Fold in the flour mixture.
Grease a 20cm x 12.5cm/8in x 5in loaf tin and pour the cake mixture into the tin.
Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.
Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.
Recipe from bbc.co.uk/food