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Banana Bread is a great way of using up overripe bananas. If you're like me and like your bananas either slightly green or no further ripened than the yellow stage, anything past the "slightly brown at the edges" stage is inedible. I find this makes me feel a lot less guilty than if I'd simply chucked them away. It also freezes very well.
- Grease a 23 x 13 x 7.
- 5cm inch loaf tin and shake a teaspoon of flour around the tin to coat the grease.
- Discard any excess flour.
- You're going to need about three mixing bowls for this- one large and two smaller bowls.
- Preheat the oven to 190 degrees Celsius/375 degrees Fahrenheit/gas mark 5.
- Sift the flour, salt and bicarb of soda together in a bowl.
- Cream the margarine and sugar together with a fork in a big bowl until throughly blended.
- Beat in the eggs.
- It's OK if it looks a bit sloppy and lumpy.
- Using a fork, mash up the bananas in a bowl with the lemon juice.
- Add the bananas to the margarine and sugar mix, then stir in the flour, salt and bicarb of soda.
- Scoop the mixture into the greased tin.
- Bake for 50-60 mins until golden brown.
- Leave to cool in the tin for about 20 mins, then turn out onto a wire rack to cool thoroughly.
- Slice and enjoy!
- Goes very well with a good cup of tea.