Banana Loaf Recipe

 

 

 

 

With snow falling outside and the winter chills biting, an afternoon in the kitchen was welcome.  I always like to have something homemade when families visiting.  This loaf makes a perfect snack, breakfast or just something to nibble on with a cup of tea.  Is a great way to use up over ripened bananas, the darker the better!  Recipe is very simple and is one I have adapted to taste, from the book "Farmhouse Kitchen".  It is a real family favourite and fondly remember coming home from school to find a freshly baked loaf.  Very lucky that my mum's such a fantastic baker.

 

 

Ingredients:
 

2 Large well ripened bananas

2 Eggs (Large)

50g/2oz Butter
100g/3oz Caster Sugar
50g/2oz Brown Sugar
225g/8oz Self Raising Flour

2tsp Cinnamon/Mixed Spice (or both)
Pinch of salt

 

Method:
 

1- Pre-heat the oven to 190°C/gas mark 5

2- Prepare a 1lb loaf tin by brushing with oil/butter and lightly coating the inside with flour.  Can also line the tin if preferred.

3- In a food processor liquidise the banana until smooth

4- In a bowl cream together the butter and sugars until light and smooth
5- Beat in the eggs, followed by the salt, spices and banana.  I tend to add quite a bit of cinnamon (more than stipulated), but that is not to everyone's taste.
6- Slowly add in the flour, ensuring to combine thoroughly.  The mixture should be quite stiff.
7- Spoon into the tin, making sure it is even. 
8- Optional but a nice touch- sprinkle some brown sugar and cinnamon on the top for a flavoursome and crunchy top.
9- Place into the middle of the oven for approximately an hour.  Do check after 45 as all ovens vary.

 

 

* Apologies for the poor quality of pic, taken via web-cam!  Also it looks a bit overbaked in the pic but it wasn't.