I don’t like wasting food. I try to eat all fruit and veggies before they start turning bad, but sometimes other things come up and I forget about them. Luckily, with bananas, even if I do forget about them for a short or long amount of time, they will still be perfect for banana bread.
I often hear people say – I thought it was too ripe or too far-gone for banana bread. But I think it’s almost never too far-gone. I use bananas that have started ripening a lot, to ones that have turned completely black. And don’t worry if it’s a little or a lot squishy or becoming a little translucent – this just makes it easier to mash and gives a stronger banana flavour. If you don’t have enough time or bananas for banana bread, just peel the bananas, place in a plastic bag and freeze until ready, then thaw over a few hours and mash like normal.
Now although this isn’t a “bread” as such, it’s still able to be toasted under a grill or sandwich press and served with a little butter. Any left over slices can be frozen and thawed for a snack – you may want to toast it up to make it a little fresher. I hope you enjoy the recipe!
¾ cup white sugar
4 medium bananas
1 teaspoon bi-carb-soda
2 tablespoons milk
2 cups self-raising flour
Cream together the butter and sugar until light and fluffy, add eggs, mix well.
Peel and mash bananas, fold into butter mixture, add soda dissolved in milk, then fold in sifted flour and salt.
Turn into greased 9”x5” loaf tin. Bake in at 180ºC for 50 minutes or until cooked through. Cool on cake cooler. Serve warm or cold sliced with butter.
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