This recipe should be in every cruiser’s bookshelf as it is relatively quick to make, a great way to use overripe bananas and above all else….it’s delicious. In fact, I quickly whipped up a loaf before setting sail on our recent Kraken 50 sea trial from Istanbul to Bodrum and they were a welcome treat for the crew on watch. Another reason why all cruisers should know this recipe is that when you sail around the world, bunches of bananas are bountiful and usually given as gifts when visiting far flung islands. This recipe was given to me by my mother many years ago and I will leave it in the form I was given, however it can easily be doubled up. Another change you could make is by adding some nuts, such as walnuts. The banana bread freezes well if packed in a polythene bag with all air removed.
2 ripe bananas
50g (2oz) margarine
150g (5oz) caster sugar
225g (8oz) self-raising flour*
A pinch of salt
*If you prefer wholewheat flour, this works with half whole-wheat and half white. If you cannot buy self-raising whole-wheat, add & teaspoon baking powder.
Cut into slices or squares and enjoy. Kraken Head of Design, Filip Sochaj insists that spreading nutella on the banana bread is a winning formula (however not for your waistline!)