I hate it when we have too many and they start to get over ripe and the girls start to refuse to eat them.
Banana bread is the perfect solution for really ripe bananas and makes a yummy dairy free cake too.
Dairy free banana bread
100g dairy free spread
100g brown sugar
250g plain flour
1 tbsp baking powder
2 tsp cinnamon
3 tbsp oat milk or even better oat cream if you can find it (doesn’t seem to make a big difference which goes in though)
400-450g peeled bananas (roughly 4 or 5)
Pop everything except the raisins into a mixer and blitz. If you’re doing it without a food processor then cream the dairy free spread and sugar together add the bananas and mush together and then pop in the oat milk. Stir in the flour and cinnamon and then finally add in the raisins.
Pour it all into a greased and lined loaf tin and cook at 180 degrees C or in the top oven of the Aga (on the grid shelf on the bottom of the oven with the cold plain shelf on the 2nd set of rungs) for 40-45 minutes or until golden brown and when a skewer comes out clean when you stick it into the middle.
You can also cook the mix in muffin cases and it’ll take about half the time, so about 20-25 minutes.
Ease onto a wire rack to cool and then serve up!
It freezes nicely if you can keep it away from the massed hordes long enough to get it into the freezer.