When it comes to bananas I can get a little bit judgemental...if they're too green they feel horrible to bite into and as they pass over the yellow/brown stage they get a bit......furry!! My idea of a perfect banana is one which is completely yellow except for a tiny green bit on the stalk...and if there are any bruises, I'm out! I think over a banana's lifetime there's around a 40 minute window where I will eat them!
Therefore banana bread is the answer to all my banana ripening troubles! It's a really simple cake to throw together, it uses up all my neglected bananas and I know lots of people who love to eat it!!
So for the recipe (which is in cups):
2/3 cup sugar; 1/2 cup vegetable oil; 2 eggs; 2 bananas; 1 teaspoon of vanilla (I tend to use vanilla bean paste but you can also use vanilla extract); 1 & 2/3 cup self-raising flour; 1 teaspoon of baking soda; 1 teaspoon of cinnamon
Start by mashing your bananas and stir in the vanilla. In a separate bowl mix the sugar, vegetable oil and eggs together then add in the mashed bananas/vanilla combination. Finally add in all your dry ingredients (flour, baking soda and cinnamon) and give it a final stir.
I have a tendency to add coconut to it at this point for a little bit more texture... just after the flour and cinnamon (about half a cup) and put 1/4 cup of milk in to keep enough moisture in too.
Pour the mix into a greased loaf tin (or 2 depending on quantities of cake) and bake for around 25 minutes at 190 degrees (you can check it's cooked by pushing a skewer through the cake and seeing if it comes out clean).
Once cooked move to a cooling rack to cool a bit before cutting/eating/devouring.
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