I usually use the following recipe when I have any rather overripe bananas:-

JAMAICAN TEABREAD

4 oz butter or margarine
8 oz soft brown sugar
2 tbsp water
12 oz self-raising flour
2 teaspoons ground ginger
2 eggs beaten
2 ripe bananas, sliced
1 oz granulated sugar

Melt fat in a saucepan; add sugar and water, stirring until sugar dissolves. Allow to cool.

Place flour and ginger in a bowl and add melted mixture to the flour. Add beaten eggs and combine ingredients thoroughly. Fold in sliced bananas. Turn mixture into a large (2lb) greased and floured loaf tin. Smooth top and sprinkle with granulated sugar.

Bake at 375oF, 190oC for one hour. Leave to cool. Serve sliced with butter. (Makes 15 – 20 slices)


I've not made it for a few months, if memory serves me correct, the temperature might be a bit on the high side, and you need to keep an eye on it. If it starts to get too dark on top, put some tinfoil over it. Also, I don't think it needs as long as an hour, so test it (in my case) with a knitting needle, but it is delicious.