Banana Loaf

One of the things I bake most often is a Banana Loaf. The regularity with which I have over-ripe bananas leads me to suspect that certain members of my household leave them to go spotty on purpose. The aroma of a banana loaf fresh out of the oven is something of great comfort and warmth.

I quite often serve a slice of banana loaf as part of a lunch plate, as below, spread with either soft cream cheese or butter. The recipe isn’t too outrageous fat-wise so I don’t think it’s a terrible thing to have considering it gets completely demolished every time.

Some banana loaf and a cheese toastie



Banana Loaf

225g Self-raising flour
¼ tsp bicarbonate of soda
pinch salt
75g butter
175g caster sugar
2 eggs, beaten
450g bananas weighed with skin, peeled and mashed (little hands love to help with this part)
100g walnuts, chopped (Personally, I detest nuts so always leave these out.)

Preheat your oven to gas mark 4. Grease a 2lb loaf tin.
Mix together the flour, bicarbonate of soda and salt.
Cream the butter and sugar until pale and fluffy, add the eggs a little at a time alternately with the flour.
Stir in the remaining flour, bananas and walnuts and place in the prepared tin. Bake for about 1¼ hours.
Cool on a wire rack after resting in the tin for about 5 minutes.

IMG01272-20110119-1240

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s