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.
- 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
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 leave 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.