As I was clearing up my kitchen counter I came across two very ripe bananas. I am not very fond of eating mushy bananas so, on the verge of throwing them away I realised that making banana bread with them might be a much better option. Don’t get fooled by their blackened appearance, they are still good for consumption, even better for a cake. Let’s begin with this delicious recipe.
Ingredients
140 self raising flower
140 Gr of sugar (I did 80gr of sugar and 4gr of sweetener)
140gr butter
2 very ripe bananas
1 tsp of baking powder
1tbsp of oil
Mixing bowl
Baking mould
The first thing we are going to do is to soften the butter so it is easier to mix with the sugar. What I do is to put the butter in the microwave for 30 seconds and that works perfectly; we don’t want it to be too liquid.
We add the butter and sugar (and sweetener if you have chosen that option) to the mixing bowl and stir it until it becomes a light paste.
Add a bit of the flour along with the two eggs, either beaten or beat them with the mix as I do in the video and stir the mixture until smooth.
The next thing is to smash the bananas separately to then put them in the mix along with the rest of the flour and the baking powder.
Once mixed, pour into the oiled tin and bake for approximately 30 minutes or until a skewer comes out clean.
Leave the banana bread to cool down for around 10 minutes, then unmould and enjoy.
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