This recipe is for anyone who has over ripe bananas on the counter, but especially anyone who has just had a baby or is breastfeeding. Because it’s ridiculously quick to make and hard to mess up. Which is important when you’re not getting any sleep.

Note: Using Cup4Cup gluten free four will deliver an equally scrumptious banana bread for the gluten intolerant.

INGREDIENTS:

2 eggs
1/2 cup milk
1/2 cup softened butter
1 cup sugar
2 cups all purpose flour
1tsp baking soda
3 ripe mashed bananas
1/2 cup walnuts (optional)

METHOD:

Cream the butter and sugar together then beat in the egg, then the milk. Add the flour and baking soda and fold the mixture with a fork until it’s barely incorporated. And this is the hardest part – do not over mix it! Don’t do it.

Fold in the mashed bananas (and nuts) until incorporated. Bake in a greased loaf pan for about an hour at 350°.  Let the banana bread stand in the tin a few minutes before turning it out. Done.

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