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Banana bread

If you have bananas that have gone soft and are almost black, this will use them up! With bananas often ending up in our bins at the end of the week, this recipe (adapted from the BBC’s website) will help reduce food waste by making something delicious out of over-ripe bananas—the ones that have gone soft and have almost turned black. If you have too many bananas, freezing will preserve them.


  • 285 g/10 oz plain flour
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 110 g/4 oz margarine, plus extra for greasing
  • 225 g/8 oz sugar 4 ripe bananas, mashed
  • 100 ml/3 fl oz soya (or dairy) milk mixed with 1½ tsp lemon juice or vinegar
  • 1 tsp vanilla extract
  • ½ tsp cinnamon


  • Preheat oven to 180°C/350°F/Gas Mark 4.
  • Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
  • In a separate bowl, cream the margarine and sugar together until light and fluffy.
  • Add the mashed bananas, soya milk, vanilla extract and cinnamon to the margarine/sugar mixture and mix well. Fold in the flour mixture.
  • Grease a 20 cm x 12.5 cm/8 in x 5 in loaf tin and pour the cake mixture into the tin.
  • Transfer to the oven and bake for an hour, or until well-risen and golden brown.
  • Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.

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