This week, I’m baking banana bread – a classic tea time favourite. It’s really easy, goes down a treat and is great fun to make with children.
I love this recipe because it contains no fewer than four bananas per loaf, which means that it’s super moist, full of flavour and contains some goodness, so you’re not guilt-ridden after eating a slice (or five!). And, because banana acts as a natural sweetener, it also means you don’t need to add a huge amount of sugar.
Ingredients (makes one loaf)
250g self-raising flour
1 heaped tsp baking powder
100g caster sugar
1. Preheat oven to 190 degrees celsius. Line or grease a your loaf tin.
2. In a bowl, mash up the bananas until they’re fairly smooth (a few lumps is okay!)
3. In a separate bowl cream the butter and sugar together until you have a nice, smooth consistency.
4. Grab an electric whisk and slowly beat the eggs into the creamed butter, one at a time. Then you need to gradually add the flour, a spoonful at a time, until you have a really thick mixture.
5. Stir in your baking powder and mashed bananas with a wooden spoon and pour into loaf tin. Cook for 1 hr or until golden brown and firm to touch.
For a bit of fun and chocaholics, try adding some 70% dark chocolate chunks into the mixture, or drizzle a little bit of melted chocolate on the top of the cake once it has cooled. Or, for something a little different, raisins and dried fruit taste wonderful when baked in with the loaf!