Banana Bread

 

bananaDo you ever find that you have Banana’s that have gone just a little too far and no longer look that appealing?  I’m sure you have, with the massive bunches that you get form super markets now it is almost inevitable, or with those Oh so appealing BOGOF offers well you do not need to throw them away dump them on your compost heap, consider making some easy banana bread.

Banana bread is a simple fruit loaf that does not need any needing or leaving in a cool place to prove and rise.

All you need is some simple stock cupboard ingredients and I find this recipe works for me 99% of the time.

 

Ingredients

  • 100 grams of softened butter (you can use salted or unsalted)
  • 175 grams of caster sugar (you can lower it you do not have a sweet tooth, but I would not recommend less that 90 grams)
  • 2 large room temperature eggs
  • 2 – 3 ripe or very ripe banana’s (these are gonna need mashing so make sure their nice and soft)
  • 225 grams of Self Rising flour
  • 1 Tsp of Baking Powder
  • 2 TblSpn Milk

 Equipment needed

  • A mixing bowl
  • Scales
  • Measuring Spoons
  • A loaf tin
  • Grease proof paper / Baking parchment
  • Optional Electric Mixer
  • An Oven

How to make it

This is really easy, you don’t need an electric mixer, but it will help.

  1. Grab your self a big bowl and stick the over on to around 160 fan
  2. Put the butter, sugar, milk and banana’s in the bowl and mix them together using a fork starting to combine it
  3. Break the eggs and put them in the bowl with the butter, sugar and banana’s (make sure to get any rouge egg shell out, it really does not go well with the mix)
  4. Add the baking powder and flour them mix until it is smooth (this is where having an electric mixer comes in handy). Don’t over mix it, just get a little air in it.
  5. Now you have your mix ready, take your loaf tin and rub some butter on the edges and sides and line it with some grease proof paper, then spoon the mix into the tin
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  6. Give the mix in the tin a couple of bangs on the work surface, then place it in the over for around 1 hour.
  7. After the hour is up, use a cocktail stick and prick it into the centre of the loaf, if it comes back clean then it is done, if not place back in the over for another 5 – 10 minutes. (If you do not have a cocktail stick then use you can use a thin balded knife or like me and evil looking metal skewer).
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  8. Leave it to cool for 10 minutes then remove from the tin and allow to cool fully.

 

 


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