I’m not a big fan of the over ripe banana. I love them when they’ve just changed from green to yellow, but as soon as those dark brown spots appear on the skin, I’m over it. The flesh goes a bit cotton wooly, and I find them hard to eat.
But thanks to my introduction to banana bread in Australia, those spotty old fruits finally have a use. This recipe uses four of the buggers, and a little kick of rum for background flavour.
Ingredients
4 medium sized ripe bananas (spotty with soft flesh)
250g plain white flour
2 teaspoons baking powder
250g golden caster sugar
2 teaspoons vanilla extract
125g unsalted butter
2 eggs
2 tablespoons dark rum
Method
First up, set your oven set to 175 c and then grease a medium sized (19 x 11 cm) loaf tin with unsalted butter.
