Banana Loaf Recipe

Posted: July 31, 2018 in Recipes & Preserving, Uncategorized

Crazy day (yesterday), 4am wake up, check outside (rain / wetness status) and prepare seed trays for final crops that are able to be sowed in July, go to work and finish an our later than normal … come home, eat and get busy in the kitchen!
So last night I made the Banana Loaf and followed it up with a few jars of home made Chutney, it’s been a good while since I made a Chutney and I only did it as I had more than a Kilogram of foraged red plums that were harvested before ripening, they are a bit too tart to enjoy as they are and I was running out of my last couple home made chutneys from previous years …

Banana Banana Bread1.jpg

For now, here is the Banana Loaf recipe, I might only share the Chutney recipe at a later date as it was also an experiment and I will need to age the Chutney for at least one month before I can do a taste test.

If you have never made a cake before, this is a great beginner recipe with only 5 ingredients!

Banana Loaf:

3x medium or 2x large very ripe bananas,

250g self raising flour,

120g Sugar,

2x Eggs,

125g Butter, cut into small pieces at room temp

1x Greased Cake Loaf Tin (I usually use a small amount of Olive Oil for the greasing)

Method:

Mash the bananas in a bowl with a fork or back of a spoon, now add the butter together with the sugar in a mixing bowl and mix.

Add one egg followed by 1-2 Tbsp of the flour, mix then add in the other egg and mix well.

Add in the mashed banana, mix again, followed by sieving in the remaining flour – mix again.

Fill your Loaf tin or smaller Cake tin,level it a bit and bake at 180 Degrees C. For 40 minutes.
After 40 min’s, place a sheet of Aluminium foil over the top, bring down to 150 Degrees C. And bake for a further 20 – 30 min’s.

Remove and check with a metal skewer or cutlery knife, stick it in and pull out fast, if a sticky substance shows then it is still a bit wet internally, cook for a further 7-10 min’s and check again, once your tool of choice comes out clean, then switch off and place somewhere to cool down for 10 mins before removing from the tin to cool down further.

The original recipe calls for a crazy 175g of Sugar! I have substantially reduced the amount of sugar needed and the result is a pleasant sweet loaf cake …

A week or o ago I made a Rhubarb and Custard Cake which was delish’, I hope to share this recipe with you soon as well, otherwise click on ”Recipes and Preserving” at the top of the page.

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Comments
  1. skyeent says:

    Try melting the butter – makes it easier to mix.

    Liked by 1 person

  2. Helen says:

    I’ll try this recipe after my hols – got loads of over ripe bananas in the freezer.

    Like

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