sharing recipes from one generation to the next
Now I’ve got that off my chest, there are many solutions for using up over ripe bananas other than discarding them.
Firstly, there’s no panic. Bananas that get too soft to enjoy straight from the skin can be frozen, for up to 3 months. Bananas straight from the freezer can be turned into ice cream in just 30 seconds or used in a fruit smoothie. Thawed frozen bananas can be used in muffins, puddings and cakes just as you would fresh banana.
Baked in a large loaf tin, this cake cuts cleanly, keeps fresh and moist in an airtight container and is so delicious it requires no adornment other than a sprinkle of icing sugar.
My recipe is loosely based on the Cordon Rose Banana Cake, from Rose Levy Beranbaum’s “The Cake Bible.”
Lunchbox Banana Bread
150 g butter, softened
¾ cup castor sugar
2 large eggs
2 heaped tablespoons of natural yoghurt
Zest of 1 Lemon
1 teaspoon Vanilla essence
200g plain flour ( I used spelt)
1 ½ teaspoons Bicarbonate of soda
½ teaspoon cream of tartar
Grease a large loaf tin 30cm X 7cm X7cm and line with baking paper. Preheat the oven to 160C
Cream the butter and sugar until light and fluffy. Sift the flour with the soda and cream of tartar.
Stir half the flour into the batter, the banana mixture then the remaining flour. Beat well to ensure the ingredients are thoroughly combined.
Tip the mixture into the prepared tin. Bake for 40-50 minutes, or until a skewer inserted into the centre of the cake comes out cleanly.
Rest the hot cake for 5 minutes in the tin before tipping onto a wire rack to cool.
Dust with icing sugar.
Lunchbox Banana Bread keep for 5 days in an airtight container.