On this day in 1633, bananas were displayed for the first time in the Holborn shop window of Thomas Johnson, who edited Gerard’s Herbal. The exotic fruits hung from the stem of a live banana plant from the Bahamas. He wrote: “The fruit which I received was not ripe, but greene, each of them was about the bignesse of a large Beane”, and once ripened, “the pulp, or meat was very soft and tender”.

It's hard to believe that the everyday banana was once exctingly foreign and that this banana bread would have been a curiosity instead of the much-loved treat that it is.

Serves 6 to 8

Prep 20min
Cook 60min

INGREDIENTS

3 ripe bananas — around 450g
125g butter, softened
150g caster sugar
2 eggs
Half tsp vanilla extract
50g walnuts, chopped
250g self-raising flour, sifted
Pinch of salt

METHOD

Heat the oven to 180C/Gas 4. Lightly butter a 25cm x 10cm (10in x 4in) loaf tin. Mash the bananas to a purée. Cream the butter and sugar together with an electric beater until smooth and pale. Add the eggs one at a time, beating well until just combined. Fold in the mashed bananas, vanilla and walnuts. Lightly fold in the sifted flour and salt, and spoon into the loaf tin. Bake for 1 hour or until a skewer inserted in the middle comes out dry, covering the top with foil if it starts to brown too quickly. Allow to cool in the tin for 20 minutes before turning out. To serve, slice thickly, and serve warm or at room temperature.

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