|Don't throw them out!|
Apart from being perfect for this recipe, overripe bananas make by far the best smoothies! Or you could use them in a banoffee pie. Let me know if you need help with either of those two things.
This recipe was given to me in about 1988 by a friend (whose name, as you have probably gathered, is Wendy Santilhano). When I met Wendy, she was working at a university and taking flying lessons. Today, she is one of a very small (but growing) number of female commercial pilots, and flies for South African Airways.
I haven't seen Wendy in years, although we are Facebook friends. I do remember her as a person who loved to cook. And her banana loaf was deservedly held in high regard. I use her recipe whenever I have bananas like the ones in the picture.
And yes, before you ask: yes, that is my coffee mug in the picture at the top of this post. With good reason.
Ingredients45ml butter or marg (I always use butter)
4-6 over-ripe bananas, well mashed (or lightly 'zhoozhed' in a blender, if you have one)
500ml plain (cake) flour
5ml bicarbonate of soda
2.5ml vanilla extract
- Sift the flour, bicarb, baking powder and salt into a bowl
- In a larger bowl, beat the marg/butter and sugar together until creamed
- Add the dry ingredients and the eggs. Beat.
- Add milk, bananas and vanilla. Beat well.
- Pour into greased loaf pan and bake for about an hour (test with a skewer - the more bananas you've used the longer it will take to bake)
- Carefully turn out onto a cooling rack and try to wait until it has cooked before eating it.
|Try to wait until it has cooled down....|
And just one last little point. Have you ever written on the peel of a banana with a ballpoint pen (biro)? Give it a try. You won't be sorry.