There’s nothing better on a chilly, wet November evening than the smell of baking coming from the kitchen. Our banana bread recipe is easy peasy and great for using up those overripe bananas lurking at the bottom of the fruit bowl
285g/10oz organic plain flour
1 tsp bicarbonate of soda
½ tsp salt
110g/4oz organic butter, plus extra for greasing
225g/8oz coconut sugar (available in our shop)
2 free-range organic eggs
4 ripe Fairtrade organic bananas, mashed
85ml/3fl oz buttermilk (or organic milk mixed with 1½ tsp lemon juice or vinegar)
1 tsp vanilla extract
Preheat the oven to 180C/350F/Gas 4.
Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
In a separate bowl, cream the butter and sugar together until light and fluffy.
Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Fold in the flour mixture.
Grease a 20cm x 12.5cm/8in x 5in loaf tin and pour the cake mixture into the tin.
Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.
Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.