When you find yourself with some spare bananas, you may consider concocting the cherry and walnut loaf, or this one:
The advantage here is that the ingredients are all basic and mostly on hand, the process very straightforward, the equipment may be limited to a hand held mixer, mixing bowl and a baking pan. Baked superfluous pieces can be wrapped tightly and stored in deep freeze for future moments of emergency.
Because you are looking for a soggy end product, the test of sticking in a skewer and withdrawing it clean is not helpful. You have to take a trusting guess with the browned, split top.. I over baked my first attempt but it was consumed with enthusiasm anyway..
- 175 g sugar
- 225 g self-raising flour (or use regular flour and add 1 flat tsp of baking powder)
- 100 g unsalted butter, room temperature, or even melted..?
- 75ml (3 tbsp) fresh milk
- 2 large eggs
- 3 very ripe bananas – could be mashed, but do not have to be..
- A few drops vanilla essence
- some flour and some butter to prepare the baking pan
- Preheat oven to 185 C/375F.
- Drop all ingredients straight into the bowl suitable for your food processor and blend into smooth batter.
- Butter a loaf pan (30 cm/12 inch is too long) well, dust with some flour, tap and turn the pan to land the flour over all surfaces. Tap out any excess.
- Pour the batter into the pan and insert the pan into the hot oven.
- Bake for an hour, start checking. When you decide to stop, remove from the oven and let it cool down in the pan before you remove the loaf onto a cooling rack.