I searched and searched for a simple banana bread/cake recipe which was
b) easily adapted to taste.
Eventually I found this online and, true to form, have long since lost the link so cannot give its due attribution.
6 oz self raising flour
1 tsp baking powder
4 oz sugar
2 oz butter/margarine
3 very, very ripe bananas
Mix baking powder into flour.
Cream butter/marg and sugar together.
Mash in the bananas – I prefer to leave in a few lumps for an occasional flavour bomb.
Stir in the flour/baking powder mixture.
Pour into a greased tin and bake at 150°C for an hour or so.
The smell will tell you when it’s ready.
This keeps very well in the bread bin, I can’t say for how long because it’s so moreish it’s gone within 3 or 4 days. Apparently it freezes very well, although I haven’t tried it myself, but it’s worth bearing in mind if you come across a vast bounty of cut price bananas.
The best results come from really ripe, blackening bananas. I look out for reduced price bananas in the supermarket, on the fruit and veg market and in the village shop. Today I bought a dozen “over” ripe bananas for .60p from Tesco. Ideal!
I have used granulated sugar and demerara with equally pleasing results. No doubt you could use any sugar – muscavado, jaggery, honey. As John Seymour said, “Sugar is sugar is sugar”.
Possible additions – chocolate chips and/or chopped nuts, walnuts or hazelnuts for example.