I have a real problem with throwing bananas away. I like them when they are already quite spotted, so for me, the line between perfectly ripe and brown and shrivelled is not that big. Added to that are the bananas that travel around in a bag in case of toddler snacking needs and emerge a bit bruised from the experience, but otherwise edible, and there are often bananas that are a bit past it in our house.

When this happens, I like to make them useful, and make banana bread, or banana muffins. Not everyone enjoys the smell of banana cake. It is certainly distinctive. I’ve read that bananas that ripen on the tree smell quite different, and that there are many varieties of banana, with different scents.

I like to think that baking with a very ripe banana recaptures some of those tropical aromas and complexities. For me, it’s a buttery, fruity smell, reminiscent of toast and apricots and flowers.

Banana bread is a quick bread, meaning that it’s not structured the same way as a cake, and is risen with baking powder or bicarbonate of soda (baking soda) rather than eggs or yeast.

Bananas add a lot to a muffin or quick bread mixture. They bring sweetness, allowing you to cut back on the sugar. They help bind things together, removing some of the role that eggs would usually play. They provide a flavour in their own right, and some added liquid for moisture.

As banana bread is a solution to a fruit problem, I like the recipes to be as quick and easy as possible. I have posted on here before about my go-to banana muffin recipe. I have also tried a banana cake recipe, made in muffin cases, which uses dates as the sweetener, and seems to work well for my toddler.

More recently, I’ve been looking at ways to make banana bread in my Thermomix (or food processor), without getting any other dishes dirty, and having some success.

Behind the recipe

This is a cake made much like a muffin, with oil, not too much sugar, and leavened with bicarbonate of soda (baking soda). The usual direction for this sort of recipe is to mix the wet and dry ingredients separately, and then combine them together very gently, even leaving in a few lumps so as not to mix too much.

While this will probably give the optimum texture, a great virtue of these recipes is speed and convenience, so if you can apply a little power with a blender or food processor (I use my Thermomix), it makes these even more feasible on a weeknight (or during naptime).

As a quick bread only needs the ingredients mixing briefly together, it’s important to not overmix using the motor. If needs be, stir the last bit together by hand. It also helps to layer the ingredients in. Start with the liquid ingredients on the bottom, including the bananas, and put the dry ingredients on top, finishing with the flour. This way, the flour is the last to be mixed in. You can also leave the flour not quite combined, or with some flour still remaining around the edges, and fold the last bits in while scraping down with a spatula.

There is no need to mash the bananas, as they will just be pureed with the other liquid ingredients at the bottom of the bowl. Pulse the blades of the blender or food processor so that you don’t mix more than you have to. Then scrape down and combine the last bits with a spatula.

Scrape and pour into a lined loaf tin (I use these Lakeland tin liners for extra speed) and bake for anything from 45 minutes to an hour – it should be risen with no wet mixture remaining.

Almost instant banana bread

Adapted from Smitten Kitchen’s jacked-up banana bread.

Ingredients:

• 3 to 4 ripe bananas (230g peeled weight)
• 75g sunflower oil
• 150g light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon bicarbonate of (baking) soda
• 1/4 tsp salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 200g plain flour

Add the peeled bananas, broken into pieces to the bottom of the processor bowl. On top, add the sugar, oil, egg, vanilla essense and bourbon/rum. Mix the flour, the bicarbonate of soda, spices and salt in a small bowl and add on top of the other ingredients. This helps to make sure the bicarbonate (baking) soda is evenly distributed, and to make sure there are no lumps in it. There may not be time for these to be thoroughly mixed in otherwise, and lumps of bicarbonate of soda taste revolting.

Pulse or mix on a medium speed until just mixed together. Scrape down the sides and mix any remaining flour in by hand. Pour into a lined 2lb loaf tin and bake for 50 minutes to 1 hour at 180C/160C fan. I often use two 1lb loaf tins (as above) and bake for 40-45 minutes.

This will keep, wrapped up, for several days, and freezes really well.