It’s only just February, and I appear to have been hit with a bit of spring cleaning fever already. I suppose this is partly due to the weather being a bit grim, leaving me stuck indoors on a Sunday, and turning my mind to cleaning and cooking. So while scrubbing down the kitchen today I found some blackening bananas and just knew I had to bake a banana loaf.
My recipe is adapted from the one in Mary Berry’s Baking Bible. I had three bananas rather than two, so I reduced the amount of butter and sugar. I also swapped some of the caster sugar for soft brown sugar (aiming for more of a caramelised taste) and chucked in a handful of walnuts.
50g soft butter
50g caster sugar
50g soft brown sugar
2 eggs eggs
3 bananas – the riper the better
225g self raising flour
1 tsp baking powder
30 grams walnut halves
- Preheat your oven to 180, and line/grease a loaf tin.
- Put everything except the walnuts in to a mixing bowl, and beat together. Your arm will hurt by the end of this! The batter should be a reasonably even consistency and quite thick.
- Smash the walnuts – I ground some of them down fairly fine, and crumbled the rest in to larger pieces so that I had a variety in texture. Stir the walnuts through your mix.
- Spoon/pour the mix in to your loaf tin and bake for 1 hour (until a skewer pushed in to the middle of the cake comes out clean.
- Allow to cool a little and then remove from the tin to cool completely. Slice thickly and serve with your hot drink of choice.