Home made banana bread recipe
How did it get to be the second week of November already? Well, however that happened it’s certainly around about time for the November Tea Loaf of The Month, so let’s BAKE. Banana bread recipe comin’ atcha.
Everyone has their own favourite version, and here’s my personal take on it. This one is a doddle to make, it’s very tasty and it’s great if you’re wanting to use up a few narnas that are far past their best.
- 100g butter, softened
- 150g caster sugar
- 1/2 teaspoon of ground allspice
- 4 medium size bananas, mashed with a fork
- 2 eggs, lightly beaten
- 125g seedless raisins
- 75g candied mixed citrus peel (from the bakery aisle)
- 225g self-raising flour, sifted
1. Start by preheating your oven to 180C or Gas Mark 4. If you have an electric fan oven, only preheat to 170C. Prepare a 1kg (2lb) loaf tin by lightly greasing it and lining with baking parchment.
2. Cream together the sugar, butter and allspice.
3. Chuck in all the other ingredients and give it a darned good stir until it’s all combined.
4. Pour the mixture into your prepared loaf tin, and smooth the top to make it level.
5. Cook for around 1 hour to 1 & 1/2 hours, until golden on top. The cake is cooked if a toothpick inserted into the middle of the cake comes out clean. If you’re worried about the top burning before the middle is cooked, pop some kitchen foil over the top of the cake towards the end of baking.
6. Remove from the oven and allow to cool for a few minutes, then remove from tin and allow to finish cooling on a wire rack.
7. Slice, scoff. The end.
Fancy a bit of this one? Or do you have your own recipe?
That looks amazing!
Hi Kathryn – give it a go, it’s dead easy. And it’s mostly made out of fruit: 450-500g bananas, 200g dried. x
Yum! Got some over-ripe bananas in the freezer, so going to defrost them next week and get baking! I’ll let you know how it goes 😉
OHMYGOD!!!! I just made this and it’s deeeeelish! Kathryn and Maggie Bob – do it do it do it, it’s really great.
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