Banana Bread

3-4 Ripe Bananas

1 cup (100g) Caster Sugar - white, soft brown or a mix of whatever you've got

1/3 cup (76g) Melted Butter

1 Egg

1 tsp Vanilla (optional)

1 tsp Bicarbonate Soda

Pinch of Salt

1 1/2 cups (192g) Plain/All Purpose Flour

Optional Extras: Handful of roughly chopped nuts - Pecans, walnuts, etc. - or Chocolate

Preheat your oven to 175c, put the butter in a heat proof dish and pop into the oven whilst it heats up so it can melt.

In a mixing bowl, mash the bananas with a fork, add the sugar and mix (it doesn't need to be too smooth, lumps are fine here).

Add the melted butter and mix with the fork, then mix in the egg and vanilla. Sift in the salt, bicarb and flour, mixing until only just combined (resist over mixing), a few small patches of flour and lumps are fine. Fold in the nuts if using, saving a few for the top if you want.

Roughly line a loaf tin with baking paper (I just push it down into the corners), it needs to come slightly above the top of the tin, and then pour in the mixture. Top with nuts, or a banana sliced in two, length ways and laid on top, or leave as is. Bake for 55 minutes, or until a skewer comes out clean.

All images and content: Copyright © 2018-2020 Amy Jayne Grinstead