For once it was a sunny weekend in London and after spending the previous day having pimms and duck confit at a friend’s fancy flat in Fulham Broadway, we decided to have a lazy Sunday at home. Also, James was on-call so it’s not like we could have done anything out and about.
We did go to Tesco’s to do our weekly shop, we got round the supermarket to the till point in 9 minutes due to a combination of meal planning at home and adding ingredients to keep notes in the order in which we would go round the supermarket. This was essential as James needs to respond to any alarn within 15 minutes.
We had some very ripe bananas from when I went home the previous week and my mum insisted I take them back so we decided to make banana bread. Well we decided and I made it.
Ingredients (makes 8 thick slices)
- 250g plain flour
- 1 teaspoon bicarbonate of soda
- pinch salt
- 115g butter (room temperature)
- 115g dark brown soft sugar
- 2 eggs, beaten
- 500g mashed over-ripe bananas (about 4 medium bananas)
- 100g chocolate chips
- optional spicing: cinnamon, nutmeg
- Preheat the oven to 180 C / Gas mark 4.
- Line a 23x13cm loaf tin with baking parchment.
- Mash the bananas.
- In a separate bowl, cream together butter and brown sugar.
- Then stir in eggs and mashed bananas to until well blended.
- In a large bowl, combine flour, bicarbonate of soda and salt.
- Stir banana mixture and chocolate chips into flour mixture (add optional spicing); stir just to moisten. Pour mixture into prepared loaf tin.
- Bake in preheated oven for 45 minutes, until a nice crust forms and knife inserted into centre of the loaf comes out clean.
- Leave to cool in tin for 10 minutes, then turn out onto a wire cooling rack.