I think Adam must be the only person who eats bananas around here. Or at least who eats bananas that have a single bruise or brown spot. Which is why I always end up with overripe bananas sitting sadly in the fruit bowl, while the nectarines, flat peaches, grapes and kiwis disappeared around them.
I sliced up two and stored them in the freezer to add to smoothies or make banana “ice cream” with. The other two I mashed up and made into banana bread. This is the banana bread my mum made. The recipe comes from The All New Purity Cookbook, the bible of Canadian cooking – at least when I was growing up.
Now that school’s out for summer, I don’t have to worry about adding nuts to my baking. Like the nuts, the rum is optional. I like the way it works against the sweetness of the banana, and the kids don’t seem to mind…
(makes one loaf)
- 75g (1/3 cup) butter or margarine
- 150g (2/3 cup) caster sugar
- 2 eggs, beaten
- a splash of rum (optional)
- 300g plain flour (1 3/4 cups)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 medium bananas (or 1 cup), mashed
- 1/2 cup walnuts, chopped (optional)
- Preheat the oven to 350°F. Grease and flour (or line) a 1 lb loaf tin.
- Cream the butter and sugar. Beat in the eggs and add the rum, if using.
- In a separate bowl, combine the flour, baking powder, baking soda and salt.
- Add the dry ingredients to the batter, one third at a time, beating after each addition.
- Add the mashed bananas, and mix well. Fold in the nuts, if using.
- Pour the batter into the prepared loaf tin. (Letting the batter rest in the tin for 20 minutes before baking helps prevent the top from cracking.)
- Bake for 45-55 minutes, or until a toothpick inserted into the loaf comes out clean.