Banana Bread

02Method

1. Preheat the oven to 170C and line a 22 x 12cm loaf tin with baking paper.
2. Mash the bananas in a large bowl. Stir in the melted butter, sugar, eggs and vanilla until combined.
3. Sift in the flour, cinnamon and salt and fold gently until just combined. Fold in the walnuts if using.
4. Pour into the tin and bake for 50-55 minutes, until a skewer in the centre comes out clean. Cover loosely with foil if the top browns too quickly.
5. Cool in the tin for 10 minutes, then lift out onto a wire rack to cool completely before slicing.

03Notes & substitutions

• The riper the bananas, the sweeter and moister the loaf - black-skinned ones are ideal.
• Freeze overripe bananas whole in their skins and thaw before using.
• Add a handful of chocolate chips or blueberries.
• No self-raising flour? Use plain flour plus 1½ teaspoons of baking powder.

04Common mistakes

• Overmixing the batter — it makes the loaf tough and tunnelled; fold until just combined.
• Using underripe bananas — the loaf is less sweet and the flavour is bland.
• Opening the oven early — the loaf can sink; wait until at least 40 minutes.

05Storage & leftovers