Sugar Rushed: Banana Bread Recipe.

Who has some manky brown banana's? It seem's we always do and this is an awesome use of them. This is one recipe I can honestly say is mine. I once had some banana bread from a bakery in Chicago and became obsessed with it. When I got home I tried a couple of recipes but they were never as good so I have played about and I have to say it's pretty good and is gone in minutes.

The riper the banana the better for me as it makes it sweeter, if for some reason I haven't got any you can often get them in the reduced bit at the supermarket, I got a black bunch of five bananas for 13p so its cheap to make as well.

Ingredients

200g Soft brown sugar (dark or brown)

125g Softened Butter

2 Eggs

280g Plain Flour

1tsp of Bicarbonate Soda

Pinch of salt

125ml Milk

Vanilla Essence 1tsp

Ripe Bananas 4-6 depending on their size

Optional Extras

Walnuts chopped, if you like them add as much as you like, I put a handful this time.

Chocolate chips. I like to spread with Nutella but you might like to add a big handful into the batter.

Now you can make one big loaf or two smaller loafs, it's up to you but butter up a loaf tin/tins and pre heat the oven to 160C Fan or 180C normal oven. - You could make muffins, it would make about 24 but only cook for about 20mins.

Weigh out the sugar and butter, place in a mixing bowl and beat until creamed together... apologies for my battered bowl it's been well loved over the years.

Add one egg at a time until well mixed.

Add half of the flour, bicarbonate and salt mixture, mix in and the repeat until its all combined.

Slowly add the milk and beat it into the mixture.

Peel the bananas into a bowl, or to save washing up the milk jug and beat them too, it takes seconds.

Add the vanilla and walnuts if your having them.

Fold well into the mixture.

Spoon into the tin, if your making one big loaf the mixture doesn't rise too much so only leave about 1cm from the top and you may have a tiny bit left over especially if you have used more bananas or spoon all into between two tins.

Then sprinkle a layer of sugar on top it adds a delicious sugary crust and crunch to the bread.

Put into the oven and cook for an hour or until a skewer inserted comes out clean. If the loaf is becoming too brown place some foil over the top until cooked.

Let it cool for about 20mins in the tin and turn out onto a rack to cool. It's delicious warm or cold and I like to spread Nutella on the top or on each slice. It lasts for about a week if kept in a tin...if it lasts that long.