On Wednesday night I had a spare hour and some over ripe bananas, so decided to make some banana bread. This is not something I usually make, but I didn’t want to eat anymore bananas on their own or throw them away, so needs must. I did a search online for a suitable recipe and selected a Mary Berry one. As I didn’t have any milk I substituted it for double cream and added a teaspoon of cinnamon. I found in my oven it took 45 minutes to cook, so keep an eye on it and judge the results by your eye. This bread is great for sharing with new flatmates and my serving suggestion is with cookie dough icecream!
Mary Berry’s Banana Loaf (Taken from Mary Berry’s Baking Bible)
100g Softened Butter
175g Caster Sugar
2 Large Eggs
2 Ripe Bananas (mashed with a fork)
225g Self Raising Flour
1 tsp Baking Powder
1 tsp Cinnamon
2 tbsp Double Cream
1. Preheat the oven to 180C / Fan 160C / Gas 4.
2. Lightly grease a 2lb loaf tin, then line the base and sides with baking parchment
3. Measure all ingredients into a mixing bowl and beat for about 2 minutes, until well blended
4. Spoon the mixture into the tin and level the surface
5. Bake in the pre-heated over for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre should come out clean if the loaf is ready.
6. Leave to cool in the tin for a few minutes, then turn out, peel of the parchment and finish cooling on a wire rack.