Every week now, I seem to be left with more than a few overripe bananas in the fruit basket. Either I’m not getting the message that my family no longer eat bananas or this is deliberate on their part so that I will make this much loved loaf. To be fair, the heat is killing us, and the bananas at the moment, so they are ripening fast!

This is a variation on my original banana bread recipe. I managed to make this in a food processor so it really was a “one-bowl-wonder”. I’ve also added a little caramel syrup that keeps it deliciously moist for a few days. Give it a try and drop me a note in the comments should you have any questions. Happy baking!

Here’s what goes in:

½ cup butter, melted
1 cup sugar
1 teaspoon vanilla essence
2 eggs
2 cups self-raising flour
1 teaspoon baking powder
4-6 bananas, ripened

For the syrup:

1/2 cup of boiling water

3 tablespoons of brown sugar

1 teaspoon of caramel essence

How to do it:

Peel the bananas and blend them in a food processor until they are thoroughly puréed. Add the remaining ingredients and pulse until the mixture looks like smooth cake batter. Pour this into a lined, greased loaf pan and bake at 180° for about 45 minutes, or until an inserted skewer comes out clean.

Combine the ingredients for the syrup and pour this over the banana bread while it’s still warm, and in the loaf pan. Allow it to rest and cool before turning it out to slice.