This has always been one of my favourite cakes which is ironic as I am not a fan of fresh bananas!
It's a great way to use up over-ripe bananas and it is a very adaptable recipe, you can add choc chips, nuts, a little espresso or even lime juice to jazz it up.
I'm not sure why this is called banana bread rather than banana cake - I think it might be that it is commonly baked in a loaf tin rather than a cake pan and also that the use of bicarb of soda as a raising agent would place it into the quick-bread category along with soda bread.
4 over-ripe bananas
375g plain flour
75g butter, melted
150g brown sugar
2 tsp vanilla extract
1 tsp bicarb of soda
1/2 tsp cinnamon
pinch of salt
Preheat the oven to 175C.
Mash up the bananas in a large mixing bowl with a fork.
Add the butter, sugar, egg and vanilla and mix well with a spatula or wooden spoon.
Add the bicarb, salt and cinnamon and mix again.
Lastly, sift in the flour and stir until just combined.
Pour mixture into a buttered 400g loaf tin and bake for 50-60 minutes, until a skewer inserted in the middle comes away cleanly.
Leave to cool slightly in the tin before turning out and cooling on a wire rack.