Over-ripe bananas never look too appetising, and I’ve found that they tend to linger in our fruit bowl. In a bid to rid the house of these unwanted (and often somewhat pungent) fruits I have – over the years – made many banana loaves. What follows is my own version; you can leave out the chocolate and pecans, but it’s never quite as satisfying when you do.

20170209_162030Ingredients

  • 60g butter, softened
  • 2 eggs, gently beaten
  • 2 large (or 3 small) ripe bananas, chopped small
  • 125g demerara sugar
  • 175g plain flour, sifted
  • pinch salt
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 100g plain chocolate chips
  • 25g pecan nuts, broken into small pieces

Method

Line a 900g loaf tin, and preheat the oven to 180 C.

Mash the bananas using the back of a fork (it’s OK to leave20170209_174311 a few lumps) and add the eggs, butter and sugar. In a separate bowl mix the dry ingredients (flour, salt, bicarbonate of soda, baking powder, cinnamon, chocolate and pecans), then combine with the banana mush and give it all a good stir.

Pour the mixture into the lined tin and bake until golden brown and a skewer comes out clean (about 45 minutes). Leave in the tin for  10 minutes, and then turn out onto a rack to cool.

20170209_201322
Becki made this one and just couldn’t resist drizzling it with lemon icing. The zingyness goes remarkably well with the banana.
20170405_171935
This is another one Becki made. This time she increased cinnamon, left out the nuts and drizzled it with melted chocolate. It didn’t last very long.
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