Simple banana bread

I was born in 80’s during socialism. Until I was 8 or 10, I’ve never heard,  seen or eaten any bananas. I remember when my mom tried to convince me to try one for the first time. She liked them a lot. For me, it tasted like a soapy, mushy thing that made you look ridiculous when you eat it.

I was stubborn as a child, so for a long time, I ignored bananas until I’ve found a way to deal them.

My secret is to either mash them and mix them with warm oatmeal where mushiness finally is useful. Or to make a banana bread, where bananas give this caramel-like flavor. Till this day I still struggle to eat a banana on its own.

This is a third banana bread on the blog.  You will find two other recipes here. Sophie’s Dahl banana bread is still a winner for me, but James’s one is getting really close.

Recipe adapted from James Morton “Brilliant bread”
For 29x14cm loaf tin

• 125g butter, softened
• 100g dark muscovado
• 150g caster sugar
• 3 ripe bananas, mashed
• 2 eggs
• 1/2 tsp vanilla extract
• 250g plain flour
• 3 tsp baking powder

Preheat the oven to 160°C/140°C fan.

Line a 23-cm springform pan with parchment paper.

Place butter and sugars in the bowl and mix them with a spoon. Make it look like a paste.

Mix in the mashed bananas, eggs and vanilla extract just until combined.

Gradually add in the flour and baking powder and stir gently until combined.

Don’t overmix it. The mixture can still be lumpy, but there shouldn’t be any flour visible.

Pour into prepared tin.

Bake for 40-60 minutes hour, remove and cool.

3.1

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