Ok, I caved. I jumped on the lockdown bandwagon and baked some banana bread. I confess to keeping two manky, bruised bananas to one-side until they smelt so pungent that I couldn’t keep them away from some sort of cake batter ANY LONGER. I threw in some foamy green apples and squishy blueberries that needed using up too.
- 230g plain flour
- 75g wholemeal or spelt flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 110g soft butter
- 225g sugar (I used granulated sugar but caster or soft brown would be fine)
- 2 free-range eggs
- 85ml full fat
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 2 ripe bananas
- 2 eating apples (roughly chopped)
- a handful of blueberries/blackberries or raisins/sultanas
- 1 tbsp jam or marmalade to glaze
- Preheat your oven to 160fan. Grease and line two 1lb loaf tins or one 2lb loaf tin. I made two smaller loaves.
- Cream together the butter and sugar until fluffy.
- Measure 85ml of milk into a large jug. Add the ripe bananas to the jug, along with the vanilla, lemon juice and 2 eggs. Mash together with a fork until the bananas a broken up, then mix until the eggs and milk are combined. The mixture will curdle but don’t fret. It will all come together again when you add the flour later on.
- Add your jug of wet ingredients to your butter in sugar. Add a small amount first, to slacken the mixture, then add the rest. Mix to combine.
- Combine your flour, salt and bicarb in a bowl. Add this to your buttery, eggy concoction in thirds until fully incorporated. Mix in your apple chunks and a handful of other fruits.
- Bake for 45mins if you’re making 2 smaller loaves or bake for 1hr-1hr 15mins if you’re making a bigger beast.
- Brush your golden loaf with jam or marmalade to give it a wonderfully sticky glaze.