Everyone has one of those bananas. They have long been overlooked and now lurk sadly at the bottom of the fruit bowl. This banana bread is delicious, and a great way to use up those old bananas. I used buttermilk in this recipe which keeps it light and moist, but if you don't have it, you can substitute with milk.
Ingredients
200g salted butter
1/2 cup brown sugar
1/3 cup honey
2 ripe bananas, mashed
1/3 cup buttermilk
1 egg + 1 yolk
1 tsp apple cider vinegar
1 cup mixed nuts, chopped
2 cups plain flour
2 tsp ground cinnamon
1 tsp ground ginger
2 tsp baking powder
1/2 tsp baking soda
Method
Preheat your oven to 160 degrees and dig out and line a standard loaf tin.
Gently heat the butter, sugar and honey in a pot until melted. Leave to cool for a few minutes then add the mashed bananas, buttermilk, egg and yolk and apple cider vinegar.
Sift in the flour, cinnamon, ginger, baking powder and baking soda and mix well to combine.
Pour the mixture in to the lined loaf tin and sprinkle the chopped nuts evenly on top.
Bake for 1 hour and leave to cool in the tin. Slice and spread with butter to serve.
