- Food & Drink
Fi's banana bread
When I began my experiments in banana bread to help Alistair find the perfect recipe for Australian-style banana bread with polenta on top, @curlywurlyfi tweeted me to say she has a recipe that’s all kinds of excellent (or words to that effect) and would I like it? Of course I’d like it. I’m no lone wolf and when the hand of help is extended I grab it firmly and I hold on. Sometimes I refuse to let go.
I’ve made Fi’s banana bread 3 times since then and twice it’s been hoovered up before you can say: “I just need to save 1 slice for a photo.” I got wise on the third go and baked it in secret. I managed a surreptitious snap and 3 slices for breakfast. When I got home there was barely a centimetre of it left. Moreish is an understatement.
Fi’s banana bread
Makes approximately 8–10 slices
60g soft butter plus extra for greasing
2-3 very ripe black spotted bananas – must be at the stinking out your kitchen stage (I used 3 bananas, weighing 295g unpeeled)
60g soft brown sugar
1/2 tsp vanilla essence
1 medium egg
Pinch of salt
Grating of nutmeg
1/2 tsp bicarbonate of soda
150g self raising flour – you can use wholemeal or white depending on how virtuous you feel (I used white. It felt virtuous to me)
Optional: poppyseeds, chopped nuts, chocolate chips, slug of rum, grated lemon, desiccated coconut (I chucked in 75g chopped walnuts)
Grease 1 small (16cm x 101/2cm) loaf tin (my tin was a tiny bit longer and wider) and preheat the oven to gas mark 4/180°C/fan oven 160°C.
In a food processor blurge the peeled bananas, butter, sugar and vanilla until no lumps of banana are left. (I don’t have a food processor, so I beat them with an electric beater. Worked fine.)
Blurge in the egg; it will curdle, do not worry. Add all dry ingredients (except any exciting nut or chocolate additions if using; those are best stirred in at end) and blurge briefly to combine.
Stir in exciting additions, if using. Pour and scrape into the loaf tin, bang once on counter to get rid of any air bubbles (plus, it’s quite satisfying), then bake for 30–40 minutes depending on the heat of your oven and how goldy you like it, etc (it took 40 minutes in my oven). The banana bread is ready when a skewer inserted in the middle comes out clean. Watch it at the end as sugary bananas mean it can go very dark on top.
Nice warm, good cold, best of all toasted and spread with butter.