Banana bread: the no-waste bake

Brown, spotty bananas are not rubbish: they are banana bread. This simple loaf uses basic ingredients, costs very little to make, and gives you snacks for the week. It is also a lovely thing to share with new flatmates.

What you need (makes 1 loaf, about 8 slices)

• 3 medium ripe bananas (the browner the better).
• 30 g (about 2 tbsp) butter or margarine, softened; 30 g (about 3 tbsp) sugar; 1 egg.
• 120 g plain flour and 40 g wholemeal flour (or 160 g plain flour in total); 8 g (2 tsp) baking powder.
• 90 g sultanas or raisins (optional; you could use chopped dates or walnuts instead).
• Equipment: a loaf tin lined with baking paper, a large bowl, a wooden spoon or whisk, a fork for mashing.
• This recipe comes from a North Lanarkshire Council cost-of-living page, which describes it as costing under one pound.

Method

• 1. Heat the oven to 190C (170C fan, gas mark 5). Line the loaf tin with baking paper.
• 2. Beat the butter and sugar together in a large bowl for about 2 minutes until pale and creamy.
• 3. Add the egg and mix well. Sift in the flours and baking powder gradually, mixing until smooth.
• 4. Mash the bananas with a fork and stir them in with the sultanas.
• 5. Spoon the mixture into the tin, level the top and bake for about 35 to 40 minutes, until risen and golden brown.
• 6. Cool in the tin for 10 minutes, then lift out and cool on a rack or board before slicing.

Is it baked?

• The source says to bake until risen and golden brown.
• A common extra check: push a skewer or knife into the centre. If it comes out with wet batter on it, bake for another 5 minutes and check again.
• If the top is browning too fast but the middle is not done, cover it loosely with foil.
• Do not taste the raw batter. The US Food and Drug Administration warns that eating raw dough or batter can make you sick, and it also contains raw egg.

Swaps and ideas

• No butter: use the same weight of vegetable oil or margarine.
• Spices: add half a tsp of cinnamon or cardamom with the flour.
• Muffins: divide the batter into a muffin tray lined with paper cases and bake for less time, checking from about 15 to 20 minutes.
• Halal check: the basic ingredients are halal; if you add chocolate chips or other extras, check the label for alcohol-based flavourings or gelatine.
• Freeze ripe bananas: peel them, put them in a bag in the freezer, and defrost them when you have enough for a loaf.

Storage and allergies

• Once completely cool, wrap the loaf or keep it in an airtight tin. It keeps for a few days at room temperature.
• To freeze, slice it first, wrap the slices and freeze them; take out one slice at a time for packed lunches.
• This loaf contains egg, milk (in butter) and gluten (wheat flour); walnuts would add tree nuts. All are among the 14 allergens in UK food law (FSA).
• Wash your hands after handling raw dough or batter (FDA advice via PBS), and after handling raw egg.