|Sorry, didn't take a photo of the bread itself|
The big problem I had was that none of the recipes I had used enough bananas, and I've been disappointed recently with café banana breads that have had almost no flavour. So I scoured the Internet to find the recipe that used the most bananas. Some use only two, some only one! So here it is, a recipe by John Barrowman from bbc.co.uk, the four-banana bread!
- 285g plain flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 110g butter, plus extra for greasing
- 225g caster sugar
- 2 eggs
- 4 ripe bananas, mashed
- 85ml buttermilk (or normal milk mixed with 1½ tsp lemon juice or vinegar)
- 1 tsp vanilla extract
- Preheat the oven to 180ºC
- Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
- In a separate bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Fold in (mix, but don't overmix) the flour mixture.
- The recipe says to use a 20cm x 12.5cm loaf tin but I used two shallower 20cm tins and I think the lower loaves result in more ... reasonable serving portions (also the baking is much simpler.) Grease the tin(s) if they're not non-stick and pour in the batter.
- Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.
- Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.
Having recently heard about flour-less banana pancakes I can't help but wonder how far the banana quantity could be pushed...