It was early, the house was asleep and the bananas were slowly killing themselves in the fruit bowl.
I had to rescue them.
My to go to recipe for banana bread is from the brilliant Tessa Kiros' "Apples for Jam".
Here's what you need:
(Yes my cookbooks are a mess. I can't keep them clean no matter what... I'd like to think my grandchildren one day will get all dewy eyes and think "ohhh, grandma must have used this recipe all the time..."... no? Deluded, I know, in a skip they'll go most likely...)
Anyway, you cream the butter and the sugar, add the bananas (i use two instead of three), the eggs and vanilla. No cinnamon in this house.
Then I sift the flour with the baking powder and baking soda and mix it all together with the milk.
Bob's your uncle, in the oven it goes at 180C for 50 minutes.
Let it cool down if you can wait that long. I dare you.
In an airtight container it'll keep for a few days. I dare you not to eat it all, but if you manage that.. try toasting a slice and smearing with Nutella.