It happens so often. We buy bananas, and leave them to ripen a little. But what really happens, is that they go from the perfect sunshine yellow colour to spotted with black in what feels like the blink of an eye.
Don’t throw them away, though! Just because they’re overripe, doesn’t mean they’re over their lifespan.
Banana bread is a perfect treat at any time of the day, so make use of your overripe bananas. It’s just one step towards reducing your food waste.
- 220g plain flour
- 200g sugar
- 115g butter, softened
- 4 ripe bananas, crushed
- 2 eggs
- 1tsp baking soda
- ½ tsp salt
- ½ vanilla extract
- Add butter and sugar to a bowl.
- Cream the butter and sugar with a hand mixer.
- Add the bananas to the mixture.
- Add eggs and vanilla extract.
- Mix until combined, but avoid overmixing. Sift the flour, baking soda and salt together into the mixture.
- Pour mixture into a greased and floured loaf pan.
- Decorate with thinly sliced banana pieces.
- Bake for 55 minutes, until fully cooked through and golden brown. Test with a toothpick – if you put it in the bread and it comes out clean, it is fully cooked.
- Season and serve or store in the fridge after fully cooled.