Banana Loaf Recipe
Hello Cake Cetera readers,
My names Heather and here is my favourite banana loaf recipe. I love all things cake, both eating and making them (sometimes with mixed results). I especially love baking with my kids and feature some of our attempts on my blog Not in the Parenting Manual.
This is our failsafe banana loaf recipe, which I am delighted to be able to share with Cake Cetera, I hope you enjoy it.
When my son piped up yesterday to ask if we could bake something I spied the over ripe bananas sitting on the dresser and knew what to make, his favourite Banana Loaf (or bread or cake, call it what you will it’s yummy).
It’s lovely, simple & good fun for kids to help with. It tastes great on its own or with some custard. Here’s how we did it:
You will need;
125 ml rapeseed oil (you can use butter or olive or vegetable oil, more about that later)
150g castor sugar,
1 teaspoon vanilla extract
2 very ripe bananas
190g self raising flour
About the oil
If you don’t want to use oil you can use 125g of butter but I use rapeseed oil whenever I bake and substitute it for the butter or margarine in recipes. It seems to make my cakes light and fluffy and moist and doesn’t have the same saturated fat as butter. It’s also a great source of Omega 3, plus it tastes fab, with a slight nuttiness to it = oh and it’s produced locally!
Sorry I have got quite excited since discovering it! Some people suggest using slighty less oil than butter in recipes as it doesn’t have the same water content but I have always substitute equal amounts and had great success.
Anyway on to the cake. First of all preheat your oven to 170 oc/ 150 oc fan or gas mark 3 (does anyone have gas ovens anymore?) Grease a 2lb loaf tin, then the fun bit, peel and mash up your bananas in a bowl.
If you are using butter melt it over a low heat and stir in the sugar and vanilla extract. If not, just add them to the oil and mix them together before adding the banana and mixing that in too. Beat the egg and then add that to the mix, give it a good stir then add in the flour and milk, stirring until it’s well mixed.
Finally pour the whole lot into your greased loaf tin, simples! If you want to add a little crunch to the top of your loaf, sprinkle the top with demerara sugar and then pop it in the oven. 45 minutes should do the trick, just check it with a skewer and if it comes out clean you are done. Leave to cool and eat! We had it after dinner last night and again for breakfast, after all it’s one of your five a day right?