I had a bunch of brown, speckle banana’s waiting to be used up so I thought I’d quickly make a banana bread and share my recipe. It’s a great way to use up speckled or black bananas (unless of course you freeze them for smoothies!) and banana bread can last for a good week so that’s your breakfast or midday snack covered for the next 5 – 7 days! I love to toast my slice and have it with a bit of butter – The Australian way.
- 2-3 ripes bananas (I actually used 5 because I didn’t want to waste them!)
- 76g of melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 96g of sugar (I used caster sugar)
- 1 large egg beaten
- 1 teaspoon of vanilla extract
- 190g of self-raising flour
- Preheat your oven to 175 degrees celsius & butter a 4×8 inch loaf tin.
- Mash the bananas in a bowl with a fork or in a kitchen mixer until they’re completely smooth.
- Add in the melted butter and mix well.
- Next, add the baking soda & salt.
- Stir in the sugar, egg and vanilla extract.
- Add in the flour.
- Mix together well until the consistency is even and pour into the loaf tin.
- Leave in the oven for 50 – 60 mins, testing that it’s cooked through.
- Remove from the oven and leave the tin to cool before removing the banana bread to cool completely.
Give it a go and enjoy a slice with a cuppa – let me know how you get on!