Moist Banana Loaf
This great tea time treat took its inspiration from the four sad and black looking bananas lurking at the bottom of my fruit bowl. As I wavered whether it would be less cruel to just put them out of their misery and into the bin a wave of inspiration hit me. A second life was awaiting these sad looking fruit souls in the form of a delicious and moist banana bread.
Below is a recipe I have taken from the BBC website. It’s quick and easy and will fill your kitchen with the sweet aromas of baking and warm bananas. Although it’s very tempting to eat whilst warm from the tin this cake benefits from a days relax. The true fruity banana flavour develops more and the moist cake just tastes better all round…A really great reincarnation for the humble banana.
Ingredients
- 285g/10oz plain flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 110g/4oz butter, plus extra for greasing
- 225g/8oz caster sugar
- 2 free-range eggs
- 4 ripe bananas, mashed
- 85ml/3fl oz buttermilk (or normal milk mixed with 1½ tsp lemon juice or vinegar)
- 1 tsp vanilla extract
Method
Grease and line with baking parchment a large loaf tin
- Preheat the oven to 180C/350F/Gas 4.
- Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
- In a separate bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Fold in the flour mixture.
- Grease a 20cm x 12.5cm/8in x 5in loaf tin and pour the cake mixture into the tin.
- Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.
- Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.
abbiebennington 