Having found ourselves, as you do, with too many ripe bananas, there was only one solution, and that was banana bread.
Baking together with my toddler is something I’m only starting to do fairly recently. And with a two-year-old, you definitely don’t mess around – there’s precious little time to weigh or search for ingredients at the back of the cupboard when you’re trying to stop them throwing cake mixture on the floor or eating the lot.
This banana bread was ideal – H instinctively mashed the bananas with his fingers, plus he found it chuckle-worthily funny helping me mash with a fork. He also liked to play with the gloopy mixture, putting his fingers in the bowl. Yes, he and the whole table, got horribly messy, but he had fun. I loosely followed an Annabel Karmel recipe (substituting what we had in the house – the toffee yogurt instead of plain worked well, for instance). I didn’t bother to weigh or measure anything, just guessed the amounts, and it was ready for the oven in ten minutes. H got to eat the bread warm from the oven for his pudding after dinner, with vanilla ice cream – “mmmm!’ was his response.
About 4-5 ripe medium bananas, roughly mashed
225g plain flour
100g butter, softened
100g sugar (ideally brown)
1 tsp vanilla essence
1 small pot toffee (or plain) yogurt
pinch of salt
1 tsp bicarbonate of soda
small shake cinnamon
half a small packet of walnuts, chopped
a good helping of raisins
Preheat oven to 180 degrees and grease a loaf tin or baking dish
Cream the butter and sugar.
Beat in the egg, yogurt and vanilla and then the bananas.
Add the dry ingredients (I don’t bother to sift!) and mix just enough. The mixture should be gloopy, moist and thick, just the right side of sweet.
Pour into the baking dish/tin and bake for about an hour.
Lovely, chewy and moist served warm, or cold, for breakfast, teatime, or pudding!