I read somewhere that it seems like corona virus was sponsored by the banana bread! And thanks to the overripe bananas in the kitchen, I’ve joined the bandwagon. But I must admit I was very much overjoyed to see them – you see, I was aiming to use this lockdown period to conduct trials for a whole book of recipes for a client and with the situation and scarcity and difficulty of ingredients I had to chuck the idea. But this… this banana bread found it’s way in quarantine! I’ve made this completely vegan and nut-free, and for you ease, everything is in cup measurements.
This fits a nice 9” loaf tin, or you can bake in a square shallow tin and make them into squares. It requires no dusting of sugar on top or extra frosting in my opinion, but I leave you to decide. If I had to choose, I’d pick a browned butter and cinnamon frost from my Chai Latte Cake – the medley of spices would only enhance the flavour of the banana bread.
For breakfast, you can grill slices of the bread on high heat on a non-stick pan (no oil), and serve like toast, with a smatter of butter or jam.
The cake stays well for up to 36 hours in an airtight container outside – although it lasting even that long would be a mystery!