Banana Bread

Over ripe bananas are – in my opinion- a very common occurrence during the summer months, and because fridge bananas tend to go black very soon, the best way to handle these is to freeze them to be used for ice cream recipes later on, or …make banana bread which can then be consumed over the next few days, unless your family is like mine in which case its gone within a few hours. Sigh….

This is a simple recipe, which can be mixed in a bowl using a fork and spoon with no need to use a whisk, electric or hand held, or a standing mixer. It uses everyday ingredients and makes a tender but moist sponge cake.

Perfect for afternoon tea – pool, beachside, or simply at your kitchen table.

I hope you give this a try as you will be delightfully surprised.