I'm forever baking with bananas. In fact, in this household we get through bunches every week.
Occasionally a newer, sparkly-er, green-y bunch will swam its way onto the countertop and the old bunch will sit there lifelessly & go brown, until someone (usually me) bungs them into the freezer & thinks I gotta bake them up.
I could have baked my 'nana bread but I wanted something sweeter...
3 very ripe bananas (the darker the sweeter)
175g butter, softened
175g self raising flour
175g caster sugar (or you could use half muscovado for a richer flavour)
1 tsp vanilla extract or paste
2 tbsp honey
All you gotta do is...
Preheat the oven to 170°C & line a loaf tin with baking parchment.
Beat the butter and sugar together in a bowl until it's all combined & then slowly crack your eggs in one by one. Add the flour and fold through.
Chop up your buh-nananas. Keep 'em chunky if you like them chunky or mash them up if you want a smoother texture. Add them to the cake mixture.
Carefully fold in the vanilla extract and raisins.
Spoon the mixture into your prepared loaf tin & bake for an 1hr or so.
Check regularly. If the top is browning too quickly place some tin foil over the top.
And there you go. This is how banana cake should be - sweet, fruity, warm, moist. I literally could eat it at every meal of the day. But that's another story.