go bananas... a quick and simple bananabread recipe

Last week I bought a bit to many bananas. And as always, they started turning brown and black and I really didn't feel like eating them anymore. But then... overripe bananas are so tasty in multiple dishes. So I came up with this simple to make bananabread. A surprisingly delightly fragrant and firm delicacy which you can enjoy carefree, because it is low in fat and high in fibre! It is also a good recipe to process overripe bananas. As a 
variation you can add nuts, like almonds or walnuts or raisins. 

1 egg, lightly beaten
200 grams plain flour
140 grams caster sugar
1 1/4 teaspoon baking powder
1/2 teaspoon bicarbonate soda
1/2 teaspoon ground cinnamon
3 bananas, mashed
some maple sirop


1. Preheat the oven to 180 °C/gas 4. Lightly grease a cake tin 20x10 cm.
 2. Mix the flour, sugar, baking powder, bicarbonate soda and cinnamon in a large bowl. Add the egg, banana and maple sirop (about 2 table spoons) too. Volatile mix, it does need to be an evenly mixed consistancy. Pour the batter into the lightly greased cake tin.
 3. Bake for 50-55 minutes in the preheated oven. To check the banana bread is cooked through within, you can prick in the middle of the bread with an knitting needle. If it comes out clean and dry, the bread is cooked. Take it out of the oven and let it cool before slicing.
 Tip: If the bananas are all black but you do not have time to process them immediately, simply place them in the deep freezer. You thaw them when you have time to bake the banana cake!