Banana Bread

Ideal for using up those bananas that got forgotten at the back of the fruit bowl, this recipe can be eaten on the go for breakfast or served hot and slathered in cream as a desert. I have previously munched my way through slices laden with chocolate spread or thrown a pack of chocolate chips into the mix for added indulgence. Best made with over ripe bananas, this can be made with any that you can mash. Also, apologies for the poor photos, I got overexcited to eat this and forgot about them. OOPSIES!

Ingredients:

140g butter
140g self-raising flour
140g caster sugar
1 tsp baking powder
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
2 large eggs
2 mashed bananas

Method:

Preheat your oven to 180c and line a loaf tin, I recently bought loaf tin liners and they are a revelation - worth every penny. Peel and mash the bananas using a fork and place in a large bowl with all of the other ingredients. Using an electric whisk (or do this in a mixer), beat everything together until the mixture becomes smooth and semi thick.

Pour into the loaf tin and bake for around 45-50 minutes until no jiggle is visible and a skewer comes out clean. Place the tin on a wire rack to cool for about 20 minutes and the take the cake out and leave to cool completely if you want to slice it. To serve hot, take it out of the oven and pile in! I would recommend leaving it for a few minutes otherwise it'll be a crumbling mess but if that happens then its a good excuse to accidentally sample all the crumbs.

Well wrapped, this cake will keep for at least a week, although i find it disappears long before then.


So easy, this recipe takes less than an hour from start to finish and is a real crowd pleaser. When you make this please take a picture and tag me using #diaryofadefectivehousewife.