Super Yummy Banana Bread

My husband says our freezer is where bananas go to die!   Because when a banana is too ripe to eat I throw it in the freezer ready to make this banana bread when I feel like  it.  I’ve found this banana bread to be a funny thing as even people that don’t like banana like this.  I’m not going to lie to you and say its healthy because after one bite or even just a smell you will know otherwise.

Adapted from a Donna Hay recipe found on line.

Ingredients

• 125 gm butter, softened
• 175 gm brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 3 very ripe bananas mashed
• 225gm self raising flour
• 1/3 cup maple syrup

If you haven’t frozen bananas before don’t worry about how black and disgusting they look and just how mushy the flesh becomes.

Now lets cook!

Preheat oven to 160 degrees celsius.  Place the butter, sugar and vanilla in an electric mixer and beat for 8 – 10 minutes until pale and creamy.  Scrape down the sides of the bowl.

Gradually add the eggs and beat well to combine.  Add the banana, flour and maple syrup and stir to combine.

(See how mushy the frozen bananas go but I this is what makes the banana bread so moist.)

Spoon the mixture into a 26cm x 11 cm lightly greased loaf tin lined with baking paper.  Bake for 60-65 minutes or until cooked when tested with a skewer.

Cool in the tin for 20 minutes before turning out onto a wire rack to cool completely.  Slice and serve with extra butter if you want to be really naughty.

Any leftovers are great in lunch boxes just slice up, wrap individually and freeze until needed.

Hope you enjoy.

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