A year round treat but perfect for autumn and simple to make
- 200g self raising (or plain with a teaspoon of bicarbonate of soda)
- 200g light brown sugar (traditionally caster but this gives a more caramel taste)
- 50g room temperature butter
- 1 teaspoon vanilla extract
- 1 egg
- 3 bananas - about a week after buying them
Make the bread
- Preheat your oven to 180C and grease a loaf tin
- Mash your bananas, the riper they are the better
- Add the flour, butter, vanilla, sugar and egg and if you're using plain flour, add the bicarbonate of soda here too
- Bake - how long it takes will depend on the dimensions of your loaf tin, I left it for 40 mins before checking it and it needed another 15-20 mins. You'll know it's ready when you poke it with a skewer or knife and it comes out clean.
People normally use caster sugar for this and, having done it before, I can confirm its really nice so if you'd rather that or if you dont have brown sugar, go for it. I decided to go for brown sugar to get a more caramel, richer taste, and it really worke. Just be aware that it will come out darker and it's more prone to burning on top, so you may need to check it regularly after the half hour mark and put foil over it if it starts to go very dark.