BANANAS

Mine don't get anywhere near them. Got a recipe for the best banana bread going. If only I had eggs at the moment :cry:

Best thing for over-ripe bananas is banana loaf.

I use a recipe that uses 4 medium ripe bananas.  In fact, I find that the more speckly and brown they are - the better the taste of the cake!  Plus, the squishier they are, the easier they are to mash up for the cake.  I often turn my mum's squishy 'nanas into cake.    

Could I have your recipe please? Ive been after one for banana cake for ages.
Thanks.

 

Banana & Walnut Loaf
Ingredients
4 medium bananas (approximately 12 oz/350 g)
2 oz (50 g) walnut pieces (can omit if not liked)
8 oz (220 g) self raising flour
grated zest 1 orange
grated zest 1 lemon
4 oz (110 g) butter at room temperature
4 oz (110 g) caster sugar
1 large egg at room temperature

Pre-heat the oven to gas mark 4, 350°F (180°C).
You will also need a loaf tin (base measurement 7 1/2" x 3 1/2"), lightly buttered.
 
Cream butter with sugar until it has turned pale in colour and is light and fluffy.
Beat in the egg a little at a time.  Add the grated citrus rinds.
Sift in the flour, add fold into the mixture using a large metal spoon.  It does get thick but don't worry as the bananas have yet to go in.
Peel the bananas and put them in a separate bowl.  Using a fork, mash to a purée.
Lightly fold the banana purée and walnuts into the cake mix. You may need to add a drop of milk to give a mixture that drops easily off a spoon when you give it a sharp tap on the side of the bowl.
Next pile the mixture into the tin, level the top with the back of a spoon. Bake in the centre of the oven for 50-55 minutes, until the cake feels springy in the centre. After that, remove it from the oven and let it cool for about 10 minutes before turning it out on to a wire tray. Then let it get completely cold before serving or transferring it to a cake tin.

It's always popular when I make it - especially at work!!     Hope you like it!