Recipe time! I made a banana bread loaf today – I looooooooove banana bread! I took some step-by-step piccies, so you can make some too. Aren’t I kind?
I tend to use a loaf tin to make this – today I used a super long one, so the loaf is long and thin. If you use a standard loaf tin a) you might need to build a greaseproof paper wall around it to add depth/height to the tin sides (just line the tin with paper, and leave a lot sticking up), or b) it may explode all over the top.
2 cups flour – I used self raising
1 tsp bicarb of soda
¼ tsp salt (or a pinch)
½ cup butter (I used Stork marg.)
¾ cup brown sugar (I have used white before, it’s fine)
2 beaten eggs
2 1/3 cup bananas
1) In one bowl/large jug, combine the butter, eggs, sugar & bananas (chopped, cut, sliced, whatever).
2) Mush it all up with a beater! You’ll get a gloopy brown speckly jug full of loveliness.
3) In another bowl, mix the flour, bicarb and salt. Add the banana batter and mix again. It will become quite thick, but make sure all the flour is mixed in. Also, add the bicarb after the flour, if you put the bicarb in first it’ll stick to the bottom and not get mixed in!
4) Grease your baking tin, and put the oven onto gas mark 4 (175C). Add the gloop to the tin and cook for 60 minutes on the middle shelf!
4b) Do the washing up. (No? Okay then!)
5) After about 40-45 minutes, stand in your kitchen and take deep breaths through your nose. YUM. When you take the loaf out, stick something sharp in it in the middle to test it. If the sharp thing is covered in gloop, cook it for a bit longer. If it’s clean, it can come out! Turn onto a cooling rack and leave to cool.
6) It is rather nice straight out of the oven, but it’ll be even nicer when it’s cooled. I also like it toasted!