I have an awful habit of purchasing fruit I don’t end up eating. I just like the virtuous feeling, pretending that I’ve one of those healthy people who actually eat their 5-a-day. The only silver lining is that overripe bananas can be chucked into the freezer for future baking.
After another mediocre muffin from the work cafeteria, I realised that with the money I was paying for a single muffin, I could bake an entire loaf, which would taste exponentially better.
This recipe is slightly modified from Nigella Lawson’s How to be a Domestic Goddess. I have taken out the rum-soaked sultanas. I can’t deal with petrified grapes and currants in any dessert but a Christmas fruitcake. It’s one of those irrational quirks. Nigella calls this ‘fabulously easy’, and boy is she right.
175g plain flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
125g unsalted butter, melted
300g mashed overripe banana (around 3 medium bananas)
70g chopped walnuts
1 tsp vanilla extract
20ml dark rum – optional, or add more if preferred
Preheat oven to 170°C. Sift the flour, baking powder, baking soda and salt together, and put aside. Whisk the sugar and melted butter until well blended. Beat in the eggs, one at a time. Scrap the bowl to ensure the mixture is evenly beaten.
Whisk in the mashed bananas.
Fold in the chopped walnuts, vanilla extract and dark rum. Then, fold in the flour in batches. Pour into a lined loaf tin.
Bake at 170°C for 1 hour. Cool, then slice into chunky slices and enjoy.
I freeze individual pieces in snack-sized resealable plastic bags. They make the perfect mid morning pick-me-up.