2 large fresh eggs
2 ripe bananas
200g I used spelt flour, but you can use plain
Half a tsp poppy seeds (optional)
150g light brown sugar
The easiest way to get it nice and smooth is by putting all the ingredients in a food processor/whisking in the following order: Butter & sugar, flour & bicarbinate of soda, eggs (pulse after each one), bananas. Then stir in the half a tsp of poppy seeds.
Once it is all combined add a tsp of vanilla paste, or flavouring and 1/4 of a freshly grated nutmeg. It MUST be freshly grated, because frankly it won't taste the same.
Pour the relatively gloopy mixture into a pre-buttered (it MUST be butter not oil) bread tin and pop in the oven at 160 degrees (gas mark 3) for 40 minutes
Traditionally my grandparents serve a decent slice with their 'special' double cream (whipped with nutmeg, cinnamon and the slightest hint of grated orange). You have their secrets, now enjoy this delicious banana bread.