The trick to making great banana bread every time with this recipe is to mash enough bananas to equal 2 cups.  It is super moist yet firm enough to be a ‘bread’ not a cake. I add walnuts just to mix it up a bit!

Ingredients

100g butter
¼ cup honey
½ cup caster sugar
2 eggs
1 tsp vanilla essence
2 cups mashed ripe bananas (about 3-4 bananas)
½ cup chopped walnuts
2 cups plain flour

1 tsp baking soda

1 tsp ground ginger
¼ tsp salt

Preheat oven to 180 C. Grease and flour a 22cm x 12cm (approz) loaf tin.
Mash the bananas.
Beat the butter, honey and sugar until light and fluffy, then add the eggs and vanilla essence and beat some more.
Stir in the mashed bananas and walnuts.
Add the flour, baking soda, ginger and salt and mix into the wet ingredients until just combined – don’t over mix.
Pour the batter into the loaf tin and bake for 1 hour or until an inserted skewer or knife comes out clean.
Cool and slice and try not to eat it all at once!