My kitchen is suffering a plague of tiny, extremely irritating fruit flies and in an effort to get rid of them I have taken to keeping all my fruit and vegetables in the fridge, the downside of this is that I forget what produce I have and so I keep finding wrinkled old apples and weeping, leathery mangoes rolling around the vegetable crisper. This week I found three very black bananas and what can you do with these except make banana bread, every cloud, silver lining and all that.
I rang my Mum for her recipe and she started laughing, my sister had called her not ten minutes earlier looking for the same recipe as she also had some sad bananas to use up.
I tweaked my Mums recipe slightly as I like to use soft dark brown sugar with bananas as think it gives a lovely caramel flavour, I also added some vanilla and also a teaspoon of psyllium husks. A pet peeve of mine is wet rather than moist banana bread and I was hoping the psyllium husks would give me a moist sponge rather than a dense damp loaf. It definitely worked and although mu Mum does make a gluten free version of this bread without psyllium husks and it works really well so please consider it optional, I have a bag that needs to be used so I am going to experiment with it in as many recipes as I can.
3 ripe bananas
2 large eggs
1 teaspoon vanilla extract
1 &3/4 cups of gluten free self -raising flour ( I used Aldi as it is what I had to hand)
1 teaspoon of psyllium husks (optional)
1 teaspoon of gluten free baking powder
Pinch of salt
125 grams of unsalted butter
1 cup of soft dark brown sugar
light brown sugar for sprinkling
preheat the oven to Gas 3/ 170 / 325f
Cream together the butter and sugar until light and fluffy
Beat in the eggs one at a time
Mash the bananas very well and add to the batter with the vanilla extract, beat until everything is combined
Mix together the flour, baking powder and salt and then fold in to the batter
Pour the batter in to a buttered and lined loaf tin and sprinkle on a good bit of light brown sugar
Bake in a pre -heated oven at gas 3/ 170/ 325 f for 60 minutes or until a cake tester comes out clean.
This recipe couldn’t be easier and is delicious warm from the oven or a day old slathered in butter. I left a loaf in my office kitchen and it was demolished in about a half hour by people who aren’t celiac and they all gave it an enthusiastic thumbs up.