This is great for using up black & mushy bananas, no matter how far gone!
The garden in July
Competition - copy of Tin Can Cook

This is such a classic recipe, and we haven’t got one on Thrifty Lesley. Tass, a Facebook member, supplied this delicious sounding quick banana bread recipe way back in 2015.

We do get through quite a lot of bananas, but in summer, they go brown and overripe super quick. My husband eats most of the bananas in this house, and he much prefers them on the under ripe side – yeurgh, they make my teeth feel rough – and just won’t use the ripe ones, or even if they’ve got brown bits on the skin.

I usually use up soft bananas in smoothies, with an unpeeled apple and a splash of orange juice. But if I want cake, this recipe for a homemade banana bread is super quick to mix up and very tasty.

banana bread

quick banana bread

 

banana bread

Quick Banana Bread

This is great for using up black & mushy bananas, no matter how far gone!
0 from 0 votes
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Course: Picnic, School Lunches, Snack
Cuisine: English
Keyword: budget meals, cake, cheap family recipes, leftovers, vegetarian
Dietary Requirements: Low Fat, Vegetarian
Other: Freezes Well
Servings: 15 slices
Cost per portion 9p a serving
Calories: 143kcal
Author: Thrifty Lesley
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Equipment needed

Ingredients

  • 4 whole bananas black and over ripe, ordinary sized, 15p each, 60p
  • 2 eggs 13p each, 26p
  • 100 g butter or margarine. Brilliantly Butter, 15p
  • 100 g sugar I used muscovado. Ordinary 6p
  • 1 tsp vanilla essence or almond essence, 15p
  • 250 g self raising flour 7p
  • ½ tsp bicarbonate soda

Instructions

  • Use a stick blender or large spoon to mulch together the bananas, eggs, butter, sugar and essence
  • Then sieve together the flour and bicarbonate. To be honest, I know you should sieve flour, but I rarely do
  • Add the flour to the banana mix and mix together. Stir it just enough to mix.
  • Pour the mixture into a greased or lined cake or loaf tin. I usually use a 2lb loaf tin as I like to slice it like a loaf
  • Bake at 180°C (GM4) for 80 mins until knife comes out clean.

     click here to start an 80 minute timer 
  • Once cold, store in an airtight container. Should keep for 7 – 10 days. Or wrap and freeze. Perfect for packed lunches.

Notes

Priced at Asda using mySupermarket, July 2019
Total cost £1.29
If you want to cut into a different number of portions, this is the total nutrition for the original sized banana cake
Total nutrition 2150 calories, 40g protein, 90g fat, 280g carbs
Add walnut pieces to make banana walnut bread, or try cashews; ripple through jam or peanut butter once the mix is in the tin. 
Add raisins or other dried fruit. Use wholemeal flour or dark brown sugar. Zest in a lemon and some lemon juice
Or you could swap out the banana for any other fruit that's soft, cooked pears for instance or  tinned apricots, 
Once cooked and cooled, spread with butter and/or jam or peanut butter if you like. 
Got a great recipe? How about submitting it to appear on Thrifty Lesley!

Nutrition

Nutrition Facts
Quick Banana Bread
Amount Per Serving
Calories 143 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 36mg12%
Sodium 98mg4%
Potassium 25mg1%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 7g8%
Protein 3g6%
Vitamin A 200IU4%
Calcium 7mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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The garden in July
Competition - copy of Tin Can Cook