This banana bread recipe is a winner that guarantees a fluffy interior and crisp shell
This banana bread is perfect to prevent the waste of overripe bananas and is ideal for a snack-a-holic. Preparation takes less than 15 minutes and it will save you money instead of nipping to the shop for a quick fix between lectures. The four whole bananas also give this treat some nutritional value and keep you feeling fuller for longer, helping you get the most out of your library sessions.
285g plain flour
1 teaspoon bicarbonate of soda
½ teaspoon of salt
110g butter (plus some butter for greasing)
1 ½ teaspoon lemon juice or vinegar
4 ripe bananas mashed
200g caster sugar
Method:Preheat oven to Gas mark 4/ 180C. Sift flour, bicarbonate of soda and salt into a large mixing bowl. Cream the butter and sugar together in a separate bowl until light and fluffy. Add the lemon juice/vinegar into the milk. Add the mashed bananas, eggs and milk to the butter and sugar mixture and combine all the ingredients well. Grease a 20cm x 12.5cm/8in x 5in loaf tin I would suggest lining the tin with greaseproof paper but this is not essential. Place in the oven and bake for around an hour or until golden brown. Use a knife to check the bread is fully baked before removing from oven. Cool the bread in the tin for a few minutes and then turn onto a cooling rack.
Easier and quicker alternative if you have a blender: add all ingredients to a blender and whizz