Banana Bread

Baking Wednesday

For those of us mindlessly scrolling through Instagram these last few weeks you cannot have failed to see just how many versions of Banana Bread there are (just me then?) This is my version; well it's not mine exactly; its one my step-mum always made, so I like to think of her when I am baking.

So here is my #lockdownBananaBread

Top Tip: If all your bananas are going brown at the same time, peel, slice and freeze. Allow to defrost for 30 mins before you make your banana bread.

Ingredients
3 Ripe Bananas
2 Eggs (beaten)
175g Sugar (I use golden caster sugar)
225g Plain Flour
1 tsp Bicarbonate of Soda (you can sub 3 tsp of Baking Powder if you don't have any)
Extras: handful of nuts/raisins/sultanas/choc-chips

Method
Oven 170 degrees
In a mixing bowl mash the bananas with a fork
Add beaten eggs, sugar, flour & bicarb/baking powder
Stir to mix to a smooth batter
Stir in all or any of the extras
Pour into a greased loaf tin (I use a silicon one so don't bother greasing it)

Cooking Time 
1 Hour - insert a skewer and if it comes out clean its cooked, it may need another 4 minutes.
Leave to cool for 15 mins in the tin and then turn out onto a rack to continue, store in an airtight container...........(if it lasts that long)

Let me know how you get on