And, as I'm just about to prepare one, here's the recipe for my favourite banana bread (a sort of 'cooperation' by Nigella and me, if you wish) - guaranteed to make you happy (and some others too, if you're prepared to share it)
I'm not sure whether this is popular knowledge, but should you ever have too many bananas and feel unable to eat them all before they turn brown and yucky, you can stick them into the freezer and use them for banana bread (they'll be very very squishy when thawed, but have just the right sweetness and aroma) – very convenient!
Oh and never ever make the mistake of using old nuts - the mouldy flavour spoils the entire cake.
Anyhow, try this, even confirmed banana bread scoffers have been known to take a second piece...
INGREDIENTS
175g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
125g butter, melted
150g sugar
2 large eggs
about 5 or 6 small, very ripe bananas, mashed
60-80g chopped nuts, almonds, whatever you find (but not peanuts! bah!)
23 x 13 x 7cm loaf tin
METHOD
Preheat the oven to 170ºCand get started. Put flour, baking powder, bicarb and salt in a bowl and combine well.
In a large bowl, mix the melted butter and sugar and beat until blended.
Beat in the eggs one at a time, then the mashed bananas.
Stir in the nuts.
Add the flour mixture, bit by bit, stirring well.
Scrape into the loaf tin and bake in the middle of the oven for 1–1 1/4 hours. When it’s ready, an inserted skewer should come out cleanish.
Leave in the tin on a rack to cool, and make sure you eat a slice before someone else finds it...
