Make banana bread.
Came back home after a week away (more of which later) and found the nice yellow bananas we’d left in the fruit bowl were now nice and speckledy black, far too ripe for my taste to eat, so a quick whizz around the internet gave me several banana bread recipes. I put them all together, looked at the ingredients I had and gave it a go.
210 grams white flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 medium bananas (heavily speckled or even black bananas)
110 grams salted butter, melted and cooled
150 grams brown sugar
2 large eggs, beaten (from my garden)
I also chucked in a tiny bit of a battered pear from the garden.
Pre-heat the oven to 175C.
I didn’t have a proper size loaf tin so used what I had.
Whisk the flour, baking soda, salt and cinnamon together, set aside.
Mash bananas into a chunky paste in a different bowl. Whisk the melted butter, brown sugar and eggs into the bananas until blended.
With a rubber spatula add the dry ingredients, stirring gently until they disappear and the batter is smooth.
Pour batter into the pan and smooth the top. Bake for about an hour (test it with a skewer).
Then comes the best bit.
After 30 minutes in the oven, check the bread for colour. Too brown too quickly, loosely cover with aluminum foil.
When the bread is done, transfer it, in the pan, to a wire rack to cool for 5 minutes. Cool completely.
Because I didn’t have a proper tin I finished up with a flatter bread that I wanted, but it tasted lurvelly.