yes, we have no bananas

When you have left your bananas for just a bit (or a lot) too long and they are too soft and squidgy to eat this is a great way to use them up. You don’t have to wait till they are that soft, of course, but very firm bananas would not be right for this recipe.

4oz butter or margarine
6oz sugar
8oz self raising flour
2 eggs
2 large or 3 medium, very ripe bananas

1. Heat the oven to gas mark 4; 180C
2. Grease a 2lb loaf tin.
3. Mash the bananas with a sturdy fork.
4. Cream the butter and sugar together and mix in the eggs
5. Mix together the two yellow sludges you now have.
6. Mix in the flour.
7. Scrape into the loaf tin and bake for 40 minutes then lower the temperature to gas mark 2; 150C and cook for a further 30 minutes.

Try to let it cool (turned out on a rack) before you devour it. You can also slice it and freeze the slices for your packed lunch box / bento box.

I like to give the source for my recipes but I can’t remember where this was from. Just ’somewhere on the internet’. I do remember that the poster said they’d got it from their aunt in New Zealand. I’ve got various banana cake/banana bread recipes, including Nigella Lawson’s grow-up banana bread with booze and raisins. But I always come back to this. It’s easy, quick, you’ll probably have the ingredients in the house, and it’s delicious!

Nutritional info per 100g:
331 kcals; 4.8g protein; 48.3g carbs; 13.2g fat; 2.1g fibre