It is a truth universally acknowledged - that a house in possession of a kiddie or two must be in want of a few banana recipes.
Even if you don't like bananas, as soon as you add children to the mix, they become a part of your regular shopping list. The nature of babies, toddlers and children is changeable. One day there is not enough food in the world to fill them and the next it seems that they can live on air, so there is sometimes a banana backlog of varying degrees of over-ripe blackness.
You can, of course, freeze them. But I seem to be able to use them up as they occur and it is a result of this one magically easy recipe. It takes no time to make, washing up is minimal and I have yet to encounter anyone who does not like it. It can be eaten plain or dressed up with more bananas, maple syrup, toffee or chocolate sauce and a dollop of creme fraiche.
2 overipe bananas
170g caster sugar
170g self raising flour
170g butter (soft)
1/2 tsp vanilla essence
Pre heat oven to 160C. Grease and line a 2lb loaf tin.
Put everything into a food processor and blend until well mixed.
Pour into the tin and bake for 1 hour.
Cool, slice and enjoy!