Leave those last 3 bananas right where they are to ripen, you will not regret it. Enjoy!
125g Butter (unsalted)softened, plus extra for greasing
175g brown sugar
300g Plain white flour/Gluten free flour
1tsp Bicarbonate of Soda
3 Bananas ripe, peeled and mashed
1tsp Vanilla essence
100gram chopped Walnuts
1tsp Poppy seeds
Preheat Oven 180°C/160°C fan/350°F/Mark 4. Lightly grease a loaf tin with extra butter.
Cream the butter and the sugar together in a large bowl using an electric hand whisk, until smooth. Add one of the eggs and beat in well, then add the second and continue to beat well. Sift in half the flour with the bicarb and mix well. Mix in the milk then the remaining flour and coconut.
Fold the mashed bananas into the mixture along with the vanilla extract, poppy seeds, walnuts and raisins.Then tip the mixture into the loaf tin and level to the top with a spatula.
Bake in the preheated oven for around 1 hour until a skewer inserted in the centre comes out clean and not sticky. Cover the top with foil if it starts to brown too quickly. Allow to cool in the tin for at least 20 minutes before turning out.