Recipe: Banana Bread
I have searched for a specific memory of banana bread, but there are none. There is a general memory – like a thread through my life – of bananas disappearing and banana bread appearing and being devoured. Banana Bread is, of course, not something you PLAN to make. It is something that you HAVE to make because suddenly the bananas have gone off and now you have a bunch of rotten fruit and you’re either going to chuck them, or bake.
(Except for that one time when I was all ready to make it, and then opened the bananas and they were too far gone and I had to go and buy new bananas especially for the banana bread and felt like the universe was out of balance.)
I quite often chuck out bad bananas but then the guilt, the crippling guilt. And, of course, the lack of banana bread. Because banana bread is delicious. Even people who don’t like bananas like banana bread.
As a child, banana bread day was always a good one. And in my house now, a bunch of rotting bananas is a fairly welcome sight. . .
2 cups flour
4 ripe bananas (I have made it with 3 in desperate times)
1 cup sugar
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
Pinch of salt (unless you are me and forget)
Cream the butter and sugar. Add mashed bananas and beat. Add flour alternating with eggs. Dissolve soda in ¼ cup of boiling water and add. Add baking powder and salt.
Bake in a loaf tin at 170 for an hour.
Serve slathered in butter or marge. . . don’t judge me, but I do love marge on this!