Banana bread

It’s January, life might feel a little dull. Kids are back in school and might find it hard having to wake up early in the morning. It’s cold and dark outside. So a nice afternoon snack is a great way to lift everyone’s spirits.

And for these occasions banana bread is great. Even if I make it quite often, the children still get so happy when they come home from school and there’s a freshly baked banana bread waiting for them.

Here’s how you make it:

115 grams of soft butter

100 grams of brown sugar (caster sugar works absolutely fine too)

2 large eggs

2 large or 3 smaller very ripe bananas

120 grams of self raising flour

Handful of chopped walnuts (optional)

50 grams of dark chocolate (optional)

Turn the oven on 180 degrees, 160 fan. Prepare a 8” long/2 lbs loaf tin with baking parchment.

Chop the walnuts and chocolate if using.

Mash the bananas in a bowl. I like to keep half of one banana, which I slice instead.

Mix the butter and sugar using an electric whisk. Keep mixing until soft and fluffy. Add one egg at a time, keep mixing until each egg has been incorporated into the mixture.

Add the flour and mashed bananas and fold it in using a rubber spatula.

Finally add the chocolate and walnuts if using.

Pour the mixture into the tin and spread out evenly. Then put the banana slices on the top.

Bake in the middle of the oven for about 25-30 minutes.

You know it’s ready when piercing the bread with a wooden skewer and it comes out clean.

Allow to cool slightly before taking it out and placing the bread on a cooling rack.

The banana bread will last for at least 4-5 days in a sealed bag or tin. But it rarely lasts more than 2 days in our house..