I really believe that it is very important for all home cooks to have a few seasoned recipes up their sleeve. One of those is a good banana bread. Along with brownies, a good pasta, a damn good casserole. But I digress. I mean, what do you do with overripe bananas. Rather than shove them into your mouth and chew on the really really strong smelling fruit, why not make use of it in another way? One of my favourite ways is to make a loaf of banana bread. By the by, I absolutely love loaf cakes.
Point to be noted; I abhor bananas – if I do eat one, it has to be just ripe. If I can help it, I make amazing fritters out of them, or I wait for them to reach their overripe phase for this banana bread. Despite that, it’s amazing that I have at least three recipes using banana on this very blog. These Caramelised Bananas in an Orange Syrup are amazing, as are these Banana Cinnamon Cupcakes. But, I don’t think I’ve made them quite as often as this Banana Bread recipe I’m sharing with you now.
This recipe has been adapted from thekitchn. It is full proof and super easy to make. However, I made a few subtle changes. For instance, the recipe says to add the batter to the mashed bananas. But, I dunk the bananas in the batter and mash them then and there – pretty much a one-pot recipe. Also, I use salted butter – so there’s no need to use salt in the recipe. The only thing is that I found that my cake took twice as long to bake in the oven!