This banana bread recipe from the Mary Berry era is so old that the measurements are in oz. It is so tried and tested that I didn’t convert to grams—113g butter sounds funny.
2 large eggs
8oz plain flour
3 bananas, crushed
handful dried cranberries
1 vanilla pod
Cream butter and sugar until light and fluffy. Whisk in eggs one at a time. Add bananas, cranberries and scrape vanilla beans from pod. Fold in flour, bp, add a splash of milk to loosen the mixture. Bake at 180°C for 45-50mins until a skewer comes out clean.
Traditionally it’s banana & walnut bread but I’ve never used walnuts because I don’t like them. For a slightly modern twist I added a handful of dried cranberries, taking inspiration from chocolat et zucchini—if Ms Dusoulier can do it, so can I. The cranberries added a tart taste and made the whole thing less stodgy.
We had it straight out of the oven so it was extra nice. Everybody liked it because it wasn’t too sweet.