FOOD: From bonkers to bananas (in a loaf)

It’s always a struggle trying to get my children and dogs to agree that less, rather than more, is actually more. Behind their backs, I don’t always practise what I preach. Anyone who knows me is aware that  I can, in fact, be a big fan of excess and indulgence (very occasionally). But seriously – all this Christmas food and merchandise decking the aisles of the supermarkets since the day after Halloween? That is just overkill, and it really, really takes the good out of the event that is not happening for another six or seven weeks. Enough, already! (Rant over.)

Go bananas
A perfect antidote to all the crazy excess and fuss is the simple pleasure of banana bread. This basic foodstuff became one of the culinary idols of the pandemic lockdowns. And what’s not to like? It’s quick and easy to make, and it always pleases. It’s good on its own or with a thick layer of butter. You can have it for breakfast or in your lunchbox or as a snack at any time. It allegedly gets better the second day – though I can’t prove this: in our house it always gets demolished on day one.
The ingredients are easy to find and generally cheap too. The vanilla is the exception. Cheaper than pods, vanilla extract is fine to use – but in this case, less really is more, as some brands can be quite overpowering. Vanilla pods are definitely nicer; they have a more subtle flavour and add a bit of texture, so they may be worth splashing out on. They are expensive because they are hard to produce and increasingly challenged by climate-related growing conditions. (Do a bit of price-checking when you are in the various supermarkets, some are cheaper than others.)
The recipe below is for a basic banana loaf. It is good just as it is. But there are endless possible tweaks should you care to make them. For example, add a few chopped nuts to the mix, or sultanas, maybe some poppy seeds or what about chocolate chips? Sometimes more really is more!

Basic banana loaf

What you need
250g plain flour
1 tsp baking soda
¼ tsp salt
½ tsp cinnamon
120g of softened butter
150g dark brown sugar
2 eggs, lightly whisked
80g Greek yogurt
4 large, ripe bananas, mashed
½ tsp vanilla essence, or the seeds from one vanilla pod

What you do
Grease a 23cm by 13cm loaf tin and line the bottom with baking parchment. Preheat the oven to 180°C.
Sieve the flour, baking soda and cinnamon into a bowl, add the salt and mix well.
In a second, large bowl, beat together the butter and sugar till smooth. Gradually add the egg – throw in a spoonful of flour from the dry bowl if the egg starts to curdle. When the mixture is smooth, stir in the bananas and the Greek yogurt and the vanilla essence or seeds scooped from a pod (use the end of a spoon to scrape them out).
Next, add the ingredients from the dry bowl into the wet mix and gently stir together till fully combined.
Pour the mixture into the baking tin and bake for 55 to 65 minutes. Keep an eye on the bread after 40 minutes – you might need to cover the top with tin foil to prevent burning and, if it’s cooking too fast, drop the temperature to 160°C.
When it looks ready and the top is firm to the touch, insert a skewer. If it’s dry when removed, your bread is done. Cool on a rack for about half an hour before serving.

— Sandra

•  Sandra and Redmond Cabot live in Lanmore, outside Westport, with their children, Penny and Louis. Fresh, seasonal foods are their passion – shopping at country markets, growing their own veg and producing their own dips and sauces for sale.