SERVES 12 | 1 hour 15 minutes, plus cooling
This is a super-tasty treat and a great way to use up overripe bananas – eat this with a nice, hot cup of tea and you’ll be in heaven.
You will need
- 1-litre loaf tin
- 2 mixing bowls
- Measuring spoons
- Wooden spoon
- Weighing scales
- Chopping board
- Cocktail stick or skewer
- Wire cooling rack
- olive oil
- 250g self-raising flour, plus extra for dusting
- 3 ripe bananas
- 2 tablespoons fresh apple juice
- 125g unsalted butter
- 2 large free-range eggs
- ½ teaspoon ground cinnamon
- 2 tablespoons runny honey
- optional: 50g pecans
- Preheat the oven to 180ºC/350ºF/gas 4.
- Lightly grease the bottom and sides of a 1-litre loaf tin with olive oil.
- Dust the sides of the tin lightly with flour, then tap to get rid of any excess.
- Peel and add the bananas to a mixing bowl.
- Using a fork, mash the bananas so you’ve got a mixture of smooth and chunky, then put aside.
- Add the apple juice and stir to combine.
- In a separate bowl, beat the butter with a wooden spoon until creamy.
- Crack in the eggs one at a time, beating each one in well before you add the next.
- Fold in the flour, cinnamon, honey and banana mixture, taking care not to over mix.
- Roughly chop the pecans on a chopping board, if using, then fold through the mixture.
- Spoon into the loaf tin, then bake in the hot oven for around 40 minutes, or until golden and cooked through.
- To check if it’s done, stick a cocktail stick or skewer into the middle of the loaf, remove it after 5 seconds and if it comes out clean the loaf’s cooked; if it’s slightly sticky it needs a bit longer.
- Allow the loaf to cool slightly, then carefully turn out on to a wire rack to cool completely.
- Transfer to a nice plate, cut into slices, then serve.
This works best with super-ripe bananas, so use up any that you’ve got at home.
Jamie’s Top Tip
207 cals, 10.3g fat (5.8g saturated), 3.7g protein, 24.2g carbs, 9.5g sugar, 0.2g salt