I really do worship the person/being/entity that came up with the recipe for banana bread. It's one of very few recipes where you don't necessarily the best ingredients to make and in case of the key ingredient, the banana, actually the older it is the better. Use a barely ripe banana to make banana bread, you're more than likely to be left with a raw/bitter taste.
Over time, I've collected a few banana bread recipes and slowly I'm getting through them. I'm particularly fond of Bill Granger's banana bread studded with the choc chips throughout but for a classic banana bread recipe, here's one I tried out from Marie Claire's 'Kitchen' which I think is a rather easy one to use.
Preheat oven to 180 degrees. Do read through the whole recipe before you start. It's always good to check you have everything in the kitchen!
In a large bowl, combine 90g softened butter with 115g caster sugar. Add in 2 large eggs, one at a time. Add 1 tsp vanilla essence to the mix. Sift in 250g plain flour, 2 tsp baking powder and add 2 mashed large ripe bananas in conjunction with the grated zest of 1 orange. Fold together with a spatula.
Spoon into a greased and lined 8 x16cm loaf tin. Bake for 1 hour until the skewer inserted in the centre comes out clean.
Makes 1 loaf.
Serve in slices with a good dollop of butter whilst warm.
Mum was the first to taste and she wasn't so sure about the added orange zest in the recipe. After tasting myself, I was in agreement, the orange zest seems to choke the fragrance of the bananas. If you are planning to try this recipe, I do recommend you omit the orange zest.
And well, I find that I do struggle a bit with my oven when I make loaves. The outer always seems to brown a bit too quickly whilst the inside has yet to cook. If you have any suggestions, I'd be glad to hear from you!