I buy bananas almost entirely with the intention of letting them go brown and making a loaf of warm, sweet banana bread out of them. It's best about an hour after it comes out of the oven; when it's at its optimum level of moistness inside and satisfyingly crisp on top. An accompanying cup of tea is non-negotiable.
As I've said about a billion times before, I get pretty anxious. When it all gets a bit much and I've spent too much time on my own at home thinking about the never ending pit of misery that is my life (hyperbole), I like to bake something comforting. It gives those few hours a bit of purpose, my brain some distraction, and my tummy some DELICIOUS BAKED GOODS.
Banana bread is a staple. It's very easy - I never mess around with silly things like sieving - and it makes your home smell like angels have flown in and brought a french bakery with them. That doesn't make a huge amount of logistical sense but let's go with it.
I made this banana bread with browned butter (butter that's been left in the pan for longer than your mother told you to) and soft brown sugar, for optimum sticky comforting pleasure.
I'll pop the recipe below so that if you too are suffering from a bout of the blues - or simply enjoy a cake or seven - you too can make your day that bit better with some old, manky bananas.
Browned butter banana bread:
1/2 cup browned butter
1 cup soft brown sugar
2 large eggs
1/4 cup milk
1 teaspoon vanilla
2 cups self raising flour
1 teaspoon baking powder
1 teaspoon salt
Brown the butter by heating it in a saucepan until it goes a medium brown colour (simples)
Put all the ingredients into a bowl and MIX
Cook for 1 hour at 175 C