This fair trade banana bread is such a good recipe to use up those ripe bananas. If you have a few bananas, make a double batch and give a loaf as a gift. Banana bread is so good on its own, or try it toasted served with vanilla ricotta or mascarpone and a fruit compote, or toasted with hazelnut spread!   
 
Time: 10 minutes preparation | 1-hour baking 
Serves: Makes one 11.5cm x 7.5cm loaf 
Give: This recipe makes a great homemade gift 
 
125g (6 tablespoons / 4.5oz) butter, softened 
¾ cup fair trade sugar 
2 free-range eggs 
3 large, ripe, fair trade bananas (2 cups when mashed) 
1 teaspoon vanilla extract or vanilla paste 
1⅔ cups flour  
1 teaspoon baking soda 
 
Preheat oven to 180°C (350°F). Lightly grease a 11.5cm (4.5") x 7.5cm (3") loaf pan and line with baking paper. I overlap the paper over the two widest sides so that it acts as a handle to lift the loaf out when done.  
 
Cream the butter and sugar together in a large bowl. Add the eggs, mashed bananas and vanilla extract, and stir well to combine. Sieve over the flour and baking soda, and gently fold into the wet mix, being careful not to overwork the batter. Pour the batter into the prepared loaf tin.  
 
Bake in the centre of the preheated oven for 1 hour, rotating once. When a skewer is inserted into the centre of the loaf and comes out clean it is ready. Cool in the tin for 10 minutes before removing and continuing to cool on a wire rack.  
 
To package, I wrap the loaf in greaseproof paper, tie it with string, and finish with a handwritten swing tag.