This is a great recipe to use up those old bananas lurking at the bottom of the fruit bowl, the ones that no one wants as they’ve gone a little brown on the skin. These are actually the best banana to use in this recipe as you need ones that are slightly squashy. This actual cake was made from bin dived bananas I rescued from my mother-in-law’s food compost bin. Once you peel natures little jackets off them, they’re fine.
Recipe from Jamie Oliver
Makes a large loaf
Handful of walnuts (optional) – 60p
500g (5 Ripe Bananas) – 80p or FREE
125g Butter – 41p
125g Brown sugar – 30p
2 Eggs – 28p
200g Plain Flour – 10p
2 Teaspoon Baking Powder
1 Teaspoon Bicarbonate of Soda
1 Teaspoon Ground Cinnamon
A pinch of Salt
These prices are an estimate and total £2.49
Preheat the Oven 170°C or Gas Mark 5
If you are using walnuts, toast in the oven for about 5 minutes. Then bash them a bit to add crunch to the bread.
Mash the ripe bananas in a bowl and put to one side while you make the rest of the mixture.
Cream the butter and sugar together until smooth, then add the eggs and beat into this. Then add the broken walnuts and the banana and mix in well.
Sift in the flour, baking powder, Bicarb, cinnamon and salt and stir into the mixture until a smooth batter.
Take some baking paper and scrunch it up and wet a little under the tap then drizzle some oil over it and line the loaf tin.
Fill the tin and cook in the oven for about an hour, but check after 40 minutes with a skewer. If it comes out clean it should be cooked.
Let it rest for about 10 minutes afterwards to firm up. then once cooled transfer to an airtight tin.
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