I sometimes purposely wait for my banana's to go black, just so I can make banana bread! The addition of cinnamon in this was a good call, an idea I got from the Waitrose website.
The Banana's keep this loaf moist for 3 or 4 days. I also served it toasted with butter.
100g Butter, softened
2 Eggs, beaten
2 Ripe Bananas, mashed
1/2 tsp cinnamon
225g Self Raising Flour
75g Pecan Nuts
Step 1: Preheat oven to 180c and grease and line a 1kg loaf tin
Step 2: Place all of the ingredients apart from the nuts in a bowl and beat until combined, then add nuts
Step 3: Pour into loaf tin and bake for 40 minutes, cool and then slice.