Is there anything better to do with leftover, ripe bananas than to bake a banana loaf?
I think not.
I’ve ended up with many far too ripe bananas in my time and it’s taken trying an absolute truck load of recipes to settle on a combination of ingredients that I really, really like.
This is a rich, rustic loaf that’s still soft and moist. Using light brown muscavado sugar gives it a deep, layered sweetness that you don’t get from refined white sugars.
What’s even better is this recipe is so easy and quick to make that it’s virtually fool proof.
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