We eat quite a few bananas in our house but they don’t always keep long and I wont eat them if they are “too bananay” (husband cant understand that concept) so I have been whipping up a couple of banana loaves recently.
I made one for the husband to take to visit his family and apparently it was devoured in about 15mins flat, that’s a new record for one of my cakes!
This loaf is really simple to make and you could probably make it out of ingredients you already have.
You will need:
5oz granulated sugar
6oz self raising flour
1 egg – beaten
2 or 3 over ripe bananas (2 large or 3 small)
1tsp vanilla essence
1tsp baking powder
1/2 tsp bicarb
This is what you have to do:
- Preheat your oven to 180c/Gas 4, line a loaf tin with greaseproof paper
- Peel the bananas and chop small into a small bowl. With the back of a fork give them a really good mash until they go gloopy and not too many lumps,
- With an electric mixer, in a large bowl, cream the margarine and sugar together well until light and fluffy, it will take about 3 or 4 minutes, then add in the beaten egg and mix well
- Sift in the flour and mix it well, then add the bicarb, baking powder, cinnamon and finally the vanilla essence. Again mix really well.
- Add the banana gloop into the cake batter and mix well
- Transfer the cake mixture into the loaf tin and try and smooth over the top with the back of a spoon or a spatula
- Pop in the oven and cook for about 40-45 minutes, testing with a cake tester or knife until it comes out clean. If after about 30/35 mins you notice the top browning over you can put some tinfoil over the top of the cake.
- Once cooked, leave in the tin for about 10 minutes and wrap the cake in foil and leave to cool on a cool rack.
- Eat and enjoy with a cup of tea!