When I was out of Australia I was always homesick and nostalgic for Banana Bread. The kind of Banana Bread that you find in every local cafe, The staple breakfast with friends over a latte and the weekend papers. Why has the rest of the world not been converted to this delicacy? I wondered. In desperation I began my own experiments and once I'd discovered how easy and cheap it is to make, I never looked back. This is a great way to use up 'too ripe' bananas. Simlpy throw them in the freezer (they will look black and horrible but don't let it put you off) and defrost when you are ready to bake.
I should also warn you that I am not a baker. Past attempts at a normal loaf look like doorstops. But this banana bread recipe works every time and takes about 15 minutes to put together then 45 mins to an hour in the oven. I am planning to experiment with other fruits and will let you know how it goes - banana and pear, banana and raspberry, banana and chocolate!

Preparation Time 15-20 minutes 
Cooking Time 50 minutes -1 hour 
Makes 1 loaf of Banana Bread

Ingredients 
Melted butter, to grease loaf tin (use can also use olive oil)
265g (1 3/4 cups) self-raising flour 
40g (1/4 cup) plain flour 
140g (2/3 cup, firmly packed) brown sugar 
125ml (1/2 cup) skim milk 
2 large eggs or 3 small eggs, lightly whisked 
50g butter, melted, (or 1/4 cup olive oil)
cooled 3 overripe medium bananas, mashed 

Method Preheat oven to 180°C.  (I have found sometimes the top of the loaf browns a bit quickly so consider covering it with foil to protect it if you see this happening, the skewer test described below is the best way to tell if your loaf is ready) Brush an 11 x 21cm (base measurement) non stick loaf pan with melted butter to lightly grease.  Sift the combined flours and sugar into a large bowl. Make a well in the centre. Place the milk, eggs, melted butter and mashed banana in a bowl, and stir until well combined. Slowly add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface. Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve. 

This banana bread will keep in the fridge for up to 3 days. Alternatively, place in an airtight container, and freeze for up to 1 month. Place in the fridge overnight to thaw. I like to freeze slices in portions so I have just enough for breakfast!