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Actually this is more like a cake but ... it sounds healthier to call it bread.
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300 g cake flour (e.g. Type 450 or shop-brand 'plain flour')
1 tsp baking soda (or baking powder)
1 tsp salt
115 g salted butter, softened to room temperature
200 g caster sugar
2 large eggs
4 bananas, mashed (see below) + 1 extra to decorate, if you have it
100 ml buttermilk (...OR 100 ml regular milk with 1 tsp lemon juice)
1 tsp vanilla extract
- You'll get the best results by using 2 ripe bananas and 2 over-ripe bananas.
- Mash the over-ripe bananas into a fine pulp (for flavour).
- Roughly mash the ripe ones into a chunky pulp (for texture).
- The optional 5th banana should be a ripe one (overripe can be used though).
1 cup blueberries in flour:
- Rinse, drain, and roll them around in 50 g flour
- Quickly roll them in a sieve to knock of excess flour and set the dusted berries aside.
- Add an extra 50 g of flour to the dry mix given above to compensate for the extra moisture from the berries.
1 cup (~ 100 g) walnuts (toasted):
- In a large frying pan on medium-high heat, toss walnuts in a single layer. Do not use oil, they bring their own.
- Cook for 5 minutes with frequent stirring. If left alone then will burn and smoke!
- Transfer to a plate and allow to cool completely: do not use them hot in the cake mix.
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Grease your 9" loaf pan.
Turn the oven on, set it to 160°C.
Sift flour, baking soda, and salt into a large bowl.
If adding walnuts, put them in a separate bowl and toss them with a few spoonfuls of the flour/soda/salt mixture.
Cream the softened butter and the sugar in a third bowl. If the butter is hard, cut it into small chunks first.
Whisk the eggs and add them to the butter and sugar. Mix well.
Add the bananas, buttermilk (or milk/lemonjuice) and vanilla extract and mix until combined.
At this stage is may look quite curdled and horrible but it's normal.
Add the dry mix to the wet mix, small amounts at a time with stirring.
Stir until just combined; don't mix it into oblivion.
If adding walnuts or blueberries, mix them in now too.
Pour out into the greased loaf tin.
If using the 5th banana, split it in half lengthways and lay one half along the top of the mixture, cut side up.
Bake for 1 hour 15 minutes.
Test for wetness in the centre using a bamboo skewer or a strand of (uncooked) spaghetti.
Cool in the pan for 5 minutes, then transfer to a wire rack and allow it to cool completely before serving.
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Store it in a cake tin or airtight container for up to a week. Store wrapped in plastic film or waxed paper for a few days.
If you have access to a sandwich toaster or cafe press, try cutting a thick slice of banana bread and toasting it until golden brown. Slathering it with butter and eat immediately. Goes great with coffee!
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