The thing with bananas in UK is that once they are ripe, the skin turns spotty and black really2 quickly. So it looks like the banana has gone super super ripe and squishy. But in fact, the inside is still firm and not the least bit bruised.


I have wanted to make banana loaf so so long, but bananas in my house always run out before they reach the right ripeness to make the loaf! The deceving spotty black skin doesn't help either; the moment the banana lookes like it is almost going bad, the fruit itself is still good to eat just like that.
This time, I didn't care. Ripe enough or not.. it's going to turn into banana bread! So I ended up with a sore arm trying to mash still firm bananas and a banana loaf that had banana lumps in it!

I got this recipe off the AllRecipe website and altered it slightly.



Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup wholemeal flour
  
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup dark brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas
• a handfull of chocolate chips
  

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack

• It is definately a good recipe. tasty and full of flavour.
• You can opt for making it without wholemeal flour and it might turn the bread a little lighter then how mine turned out.
• I added a handfull of chocolate chips just for the sake of it. bananas and choclate = yum!
• You can also try adding pieces of walnuts or even some coconut for a little change.