Having seen several banana cake/bread recipes online which vary in their recipe and method- some all in the bowl, some warm the wet ingredients first, I came across this really simple version by Mary Berry. All in the bowl method and brilliant results.
Ingredients:
-100g Soft Butter
-175g Caster Sugar
-2 Large Eggs
-2 Ripe Bananas (mashed)
-225g Self Raising Flour
-1 tsp. Baking Powder
-2 tbsp. Milk
Before I go through the method, a quick note from me- banana bread is a great way of using up those old mushy bananas who have no other option but the bin (or a banana hair mask). Typically though, you'll fancy some banana cake and you'll have to go out to buy ones specifically... They'll be too fresh! Before adding the hard bitter bananas to your mixing bowl, bake them for about 15mins until the skin is dark and splits open. Speeds up the ripening!
-100g Soft Butter
-175g Caster Sugar
-2 Large Eggs
-2 Ripe Bananas (mashed)
-225g Self Raising Flour
-1 tsp. Baking Powder
-2 tbsp. Milk
Before I go through the method, a quick note from me- banana bread is a great way of using up those old mushy bananas who have no other option but the bin (or a banana hair mask). Typically though, you'll fancy some banana cake and you'll have to go out to buy ones specifically... They'll be too fresh! Before adding the hard bitter bananas to your mixing bowl, bake them for about 15mins until the skin is dark and splits open. Speeds up the ripening!
Method:
-Preheat the oven to 180C / Fan 160C / Gas 4
- Lightly grease a 2lb loaf tin, then line the base and sides with baking parchment
-Place all ingredients into a mixing bowl and beat for about 2 minutes, until well blended
- Spoon the mixture into the tin and level the surface. I like to sprinkle some sugar on top before baking for a sugary crispy top
- Bake in the pre-heated over for about 1 hour, until well risen and golden brown
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