Banana bread is a winner in this house but it never lasts longer than twenty four hours. It's the perfect stodge for these ridiculous winter days but every one I've baked so far, while tasty, is very sweet. I'm trying to cut down on sugar so I googled sugar free banana bread. Dire results. Don't want none of that wholewheat shit, not just yet.
So I took this recipe and adapted it.
285g plain flour
1 tsp bicarbonate soda
1 tbsp honey
3 ripe bananas, mashed
85ml semi skimmed milk
1 tsp vanilla extract
1 small packet of chocolate buttons
Preheat oven to 180 degrees.
Add bicarbonate soda to flour.
Cream butter and eggs, add honey.
Pour dry mixture into wet and add mashed bananas and milk.
Add chocolate buttons and fold.
Grease loaf tin (I used 8x5) and pour mixture in.
Bake for an hour-ish. Stick a knife in and if the cake doesn't wobble like jelly it's probably done. The knife will always come out smeared because there is mashed banana in the cake. I find it's all about trial and error. Or something.
For me, this was sweet enough. Nowhere near as sweet as the original recipe (I've baked this before) but it's just right. No pictures because it looks like shit (slightly too brown) but trust me on the taste.