My friend Rachel – she of Christmas cake icing fame – asked me to blog about what I do with very ripe bananas. This banana bread recipe is the first of two things I do and certainly the more traditional of the two. The second, which will follow tomorrow, is an almost instant banana icecream which is vegan (though you’d never know it as it tastes so creamy) and it’s free from refined sugar
It can be baked as a loaf or in muffin cases. I invariably choose to do it in individual muffin cases as it freezes so beautifully and can be microwaved for a minute from frozen to taste as fresh and delicious as it was when it came from the oven which is really useful. Plus, if you call it a muffin it means that it somehow is ok to have what is essentially a cake for breakfast (as well as with a cuppa or anytime really)! In fairness it does keep in a tin for a few days but as this recipe makes 2 small loaves or 12 individual Muffins. Freezing the extras works for me otherwise I find myself saying “just one more….” Continue reading