Recipe: Banana bread

Banana bread rarely needs an occasion.  Whether using up some extra ripe bananas or satisfying a craving, bake a loaf or two up and people seem to line up for their share.  If you don't have ripe bananas around, I find that slow roasting them in the skins brings out the sweetness you're looking for, and actually keeps them from browning during the baking process, giving you a paler loaf for a nice change.

You will need:

454g / 1lb            ripe bananas

454g / 1lb            brown sugar

2                          eggs

250ml / 1C          canola oil

250ml / 1C          milk (homo is best)

454g / 1lb            pastry flour

14g / 1/2oz          baking soda

pinch                   salt

as needed            butter or pan spray

Method:

 - set the oven to 350F / 177C

 - butter or pan spray two standard loaf pans (to stick the paper)

 - line the pans with parchment paper

 - mash the bananas

 - in a mixer with a paddle, mix the bananas and brown sugar

 - lightly beat the eggs and add to the mix

 - sift flour, baking soda and salt together

 - combine the milk and oil

 - add the wet and dry mixes alternately in 3 stages, finishing with the last of the dry

 - divide the mix between the two pans

 - bake at 350F / 177C for 45 minutes to an hour until a skewer comes out clean

 - cool on a rack

 - to unmold, gently run a knife around the edge of the pan anywhere not covered by paper and turn out