What do you bake when you have overripe bananas? You make banana bread! This is a recipe I found a few years ago when I just started out baking on a regular basis. I remember that I was looking for a recipe that had a lot of bananas and not too much fat inside. Here is the recipe that fitted my demands. For this batch I used a little more banana than the recipe called for and didnâ€™t add the walnuts. This banana bread is very moist, not too sweet, not too fat with a great banana taste.
200 g (8 oz) self-raising flour, sifted
125 g (5 oz) brown sugar
75g (3 oz) butter
2 eggs, beaten
1 tbs golden syrup or â€˜schenkstroopâ€™
500 g (1lb + 1 â…” oz) ripe bananas, mashed
1 tbs milk
Preheat oven at 180Â°C (350Â°F).
Mix the flour with the sugar. Rub in the butter. Stir in the eggs and syrup.
Mix together the bananas and milk. Add to the mixture and stir until combined.
Fill 8 mini loaf pans up to and bake for about 30 minutes.
Turn out to cool on a wire rack.
Note â€“ I made 8 mini loafs (bottoms measure 4.5 x 7.5 cm / 1 Â¾ x 3 inch) but you could make 1 loaf instead and bake for 1 Â¼ hour.
1 mini loaf â€“ 300 kcal
100 g â€“ 230 kcal
carbohydrate 37 g â€“ protein 4 g â€“ fat 7 g (saturated fat 4 g) â€“ fibre 2 g