I may be a little late with my banana bread recipe. During lockdown one everybody seemed to be making banana bread, and why not? For one it is a great way of using up bananas and two its delicious. There are very few foods I’m picky about eating, and bananas and avocados are two of them. I can’t stand eating a banana or avocado that has black spots, I do know they are perfectly fine, but I just can’t. So banana bread is just the way of using up those bananas. This particular recipe has a long time in the oven because I want it to get a deep coloured chewy crust. This is purposely cooked this way as it enhances the taste and texture.
This banana bread will keep for 3 days if stored in an air tight container or up to 1 week if stored in an air tight container in the refrigerator. To breathe fresh life in the banana bread pop it into the toaster and eat warm.
