Cakes & Bakes

Banana Loaf

Banana_loaf_dublin

I make this a lot, for ourselves and also as to bring to other people’s houses. I can’t take the credit for the recipe, I found it ages ago and it’s a Mary Berry (aka my hero) one. I love it as it’s an all-in-one recipe, so super easy to make. I do like other bakers I swear but the recipes I bake over and over again, seem to be Mary Berry ones!

Ingredients

  • 100g Softened Butter
  • 175g Caster Sugar
  • 2 Large Eggs
  • 2 Ripe Bananas (mashed)
  • 225g Self Raising Flour
  • 1 tsp. Baking Powder
  • 2 tbsp. Milk

Method
1. Preheat the oven to 180C / Fan 160C / Gas 4.
2. Lightly grease a 2lb loaf tin, then line the base and sides with baking parchment
3. Measure all ingredients into a mixing bowl and beat for about 2 minutes, until well blended
4. Spoon the mixture into the tin and level the surface
5. Bake in the pre-heated over for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre should come out clean if the loaf is ready.
6. Leave to cool in the tin for a few minutes, then turn out, peel of the parchment and finish cooling on a wire rack.

Banana_loaf_dublin.2

  • It’s very crumbly if you cut it straight away, but if firms up after a few hours.
  • It keeps well for a few days, if it lasts that long.
  • I sometimes put a few slices spread out in a zip lock bag in the freezer, I spread them out so they freeze individually. This means, I can take out a slice at a time instead of having lots of slices stuck together. A single slice defrosts in under half an hour, so it’s super handy for lunch boxes etc.
  • You can add in choc drops to the mixture for an extra treat.Make sure you buy ‘Bake Stable’ ones, I used Tesco brand. Otherwise, they sink!

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