Banana bread

Who hasn't been in a situation where they're left with a few bananas with such black peels and soft flesh that no one wants to eat them anymore? But you're not going to throw them away, are you? We have a great recipe for banana bread that you'll totally fall in love with, and more importantly, you'll use up all those soft bananas nicely.

INGREDIENTS: (for a banana bread loaf, double the portion for a baking sheet)

• 90 g butter, room temperature • 2 tablespoons honey • 1 egg • 3 small / 2 large bananas • 1/4 teaspoon salt • 1 teaspoon baking powder • 190 ml milk • 1 teaspoon vanilla extract • 220 g all-purpose flour • 1/2 nutmeg (optional)

Instructions:

Preheat the oven to 180 degrees Celsius. Weigh the butter into a large bowl. It's best if it's at room temperature. Add honey to it and mix. Then mash the bananas with a fork and add them to the mixture. Next, add the whole eggs, salt, baking powder, milk, and vanilla extract and whisk. Finally, add the all-purpose flour and grated nutmeg and mix it in. Grease a banana bread loaf pan with butter and sprinkle with coarse flour. If you don't have this pan, choose a baking dish or sheet, but in that case, double the amounts. Pour the batter into the pan and place in the oven. Bake for about 30 minutes. Then poke it with a skewer, and if the batter doesn't stick to the skewer, take it out. If it does, leave it for a few more minutes and repeat the process. Let the banana bread cool.

SERVING TIP:

Cut the banana bread into approximately 1 cm thick slices. Place in a toaster, contact grill, or dry pan and toast on both sides until crispy. Place it on a plate, put banana slices on top, and drizzle with honey.