If you did want some topping, though, warm toffee syrup would go down rather well. It's that kind of
I made this some time ago and had a mini panic when I lost the scrap of people on which I'd scrawled the recipe. Even though it's only banana bread, I didn't want to lose it. I wanted to be able to recreate it exactly, even though I struggle to follow recipes exactly (thus why this banana bread isn't the same as my last banana bread!). Happily, I found the scrap of paper, and I hereby declare this my new banana bread recipe.
1/4 cup non-dairy spread (or margarine or butter)
3/4 cup brown sugar
3 medium ripe bananas, roughly mashed
1/4 cup non-dairy milk
1 tsp vanilla
1 tsp chia seeds
1 1/2 cups plain flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
Preheat your oven to 180'C and prepare a loaf tin.
Beat the non-dairy spread and brown sugar on medium speed until fluffy, about 2 minutes.
Add the mashed bananas, milk, vanilla and chia seeds, and mix to combine.
Add in the remaining dry ingredients and mix well to combine.
Bake for ~40 minutes, until golden.
If I can save our over-ripe bananas from frozen banana soft serve (questionable), we will definitely have more of this appearing in our house before too long.
What's your view on banana bread? Or are there other 'stand by' baking recipes in your house?