I’ve really gotten into baking loaf cakes recently. And of course one of the, if not the most, quintessential loaf cakes is banana bread. They say the riper the bananas the better so buy them at least a week in advance, wrap in a bag and leave to ripen – I use them when they have black freckles all over. I’ve been quite specific about the amount of banana used, that is for two reasons: one, who knows exactly how big a medium banana is? And two, when baking I like to be sure I’ll yield the same great results again and again and again and… you get the picture. There’s nothing fancy here, in fact I kind of wish there was to give it more of a wow factor but I guess I’ll have to do that in the next post! And here’s a nice little tip: any leftover banana (unless you manage to get exactly 350g when peeled) can be shoved in a blender with some orange juice and there you have a lovely smoothie to drink while the banana aroma fills the house =]
Makes 1 loaf
- 110g butter, softened
- 175g caster sugar
- 3 medium eggs
- 2 teaspoons vanilla extract
- 350g ripe banana, mashed (about 550g unpeeled)
- 250g self-raising flour
- ½ teaspoon ground cinnamon
Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4, grease a 900g (2lb) loaf tin and line with non-stick baking paper (the base of the tin should be about 20x10cm).
In a large mixing bowl, beat the butter, sugar and eggs with an electric hand mixer until smooth. Mix in the mashed banana, then sift in the flour and cinnamon; fold in the dry ingredients, mixing until smooth.
Transfer the mixture to the prepared tin and bake for 1 hour and 10 minutes until well risen and a skewer inserted into the centre comes out clean. Allow to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.