I hate bananas. There, I said it. And the thought of an overly ripened one makes me want to gag.
But, there is one way I can eat banana (apart from the Paddle Pop variety) and that's in a homemade piece of banana bread topped with whipped butter.
Banana bread is incredibly easy to make and most people have grown up with a recipe handed down from their mother or grandmother.
If not, we've got a foolproof recipe for you to try, and also a list of the best banana breads in Brisbane.
Starting with the basics, banana bread falls into the baking category of a "quick bread", alongside muffins, scones and other fruit-flavoured breads that don't use yeast to rise.
But the main thing you need to know about banana bread is that you have to use over-ripe (or even black) bananas. Green or yellow bananas just won't give you the flavour or texture you're looking for.
A great example of a classic banana bread can be found at That Coffee Joint in Carina where owner Wal perfected his recipe during his time as a baker and now gets to serve it up at his own place. Extra flavour is often added to a basic banana bread in the form of honey, seeds, nuts or other fruit.
In terms of toppings you can go for traditional butter, syrup, or even Nutella depending on your mood and how sweet your tooth is.
And if you're on a specialist diet you don't need to miss out. Check out Extract Espresso's vegan banana and walnut bread or Primal Pantry's paleo banana bread, which uses coconut flour, milk and oil!
Spiced banana bread Recipe
4 very ripe bananas, mashed (approx. 2 cups)
125g butter, softened
1 cup brown sugar
½ tsp cinnamon
½ tsp nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups plain flour, sifted
1 tbsp golden syrup
Pinch of salt
Pre-heat oven to 180 degrees C.
Cream the butter and sugar together until light. Add the egg, vanilla and golden syrup then mix until only just incorporated.
Mix in half of the banana, then add half the dry ingredients and mix again. Repeat this step.
Grease and line a loaf tin, pour in the mixture and bake for around an hour.
TUL Note: Penny is a freelance food writer and obsessive cook, who has returned to Brisbane after ten years living in the UK and Melbourne. She is currently taking her passion for sweets treats one step further and learning the skills to become a pastry chef from her culinary idols, documenting her experiences through her blog Project Pastry.
Image Credit: Ambitious Kitchen