We seem to collect an awful lot of uneaten, over-ripping fruit in our little apartment. I absolutely I hate wasting food – so our sad, browned bananas often turn into baking opportunities. Hallo banana bread.
Some of the best recipes are simple, made with things laying around the house. I was eye-balling the bananas all week, and finally their fate was planned. While the banana smashing was a little preemptive, the baking was spontaneous. I grabbed some things in our cupboard and threw together this little gem.
Great for a snack, or breakfast, the loaf stays fresh for longer if it’s an airtight Tupperware. I like adding walnuts and date, but plenty other combinations work great. Adding dried fruits is great for a little sweetness.
INGREDIENTS makes about 10 slices
- 3 rippen bananas
- 1 1/3 cups flour (I use AP)
- 3/4 cup raw sugar
- 1/3 cup oil (canola or olive)
- 1 egg, whisked
- 1 zest of a lemon
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp vanilla
- 1 tsp baking soda
- pinch of salt
- 1/2 cup chopped dates (optional)
- 1 cup chopped walnuts (optional)
- Preheat your oven to 180°C / 350°F. Place a sheet of baking paper in a loaf pan.
- Peel and mash your bananas in a mixing bowl. I keep some small lumps, for texture! In another medium bowl, whisk together the sugar, vanilla, egg, oil, cinnamon and nutmeg. In the same bowl, sift in the flour, baking soda and salt, lemon zest, and combine. Fold in your bananas. If you’re adding dates and walnuts, fold in until just combined.
- Pour the batter into the pan. bake for 40-45 minutes, or until a toothpick comes out clean. Store in an airtight container.