I was born in 80’s during socialism. Until I was 8 or 10, I’ve never heard, seen or eaten any bananas. I remember when my mom tried to convince me to try one for the first time. She liked them a lot. For me, it tasted like a soapy, mushy thing that made you look ridiculous when you eat it.
I was stubborn as a child, so for a long time, I ignored bananas until I’ve found a way to deal them.
My secret is to either mash them and mix them with warm oatmeal where mushiness finally is useful. Or to make a banana bread, where bananas give this caramel-like flavor. Till this day I still struggle to eat a banana on its own.
This is a third banana bread on the blog. You will find two other recipes here. Sophie’s Dahl banana bread is still a winner for me, but James’s one is getting really close.
Recipe adapted from James Morton “Brilliant bread”
For 29x14cm loaf tin
- 125g butter, softened
- 100g dark muscovado
- 150g caster sugar
- 3 ripe bananas, mashed
- 2 eggs
- 1/2 tsp vanilla extract
- 250g plain flour
- 3 tsp baking powder