This banana bread is relatively low in sugar (2 oz / 56g in the whole thing) and the same in butter. Although the recipe does suggest you serve it with butter! Particularly if, like me, you'd struggle to let it cool before cutting in...
The recipe is from Mary Norwak's Bread and Breadmaking, the book that first taught me to bake bread as a teenager and which I shamelessly took with me when I left home, reasoning that I made more bread than my mum (sorry, Mum!).
This banana bread is pretty easy. Mix flour raising agents and sugar together than add mashed ripe bananas, eggs and melted butter and mix, before putting into a 2lb loaf tin (the recipe says 1lb but that results in an overflowing tin in my experience) and baking. Then it's just a matter of waiting until you can tuck in.
