I snapped up 7 bananas for 6p at the supermarket the other day. Slightly past their best, they were just perfect for making banana loaf. I made a couple of loaves by doubling the recipe below. The first was plain and the second had 100g of dark chocolate chips thrown in for good measure and stashed the latter in the freezer for a rainy day.
Loaf cakes like these freeze really well – I just left mine in the greaseproof paper and popped it into a freezer bag with the date on. Bananas are often reduced in the supermarket as they go from ripe to overripe so quickly, so keep your eyes peeled if you want to get in on the banana bread action!
This is adapted from a Mary Berry recipe and is the quickest and easiest recipe for banana bread that I know. It makes a loaf that’s pretty even in texture, but if you wanted chunks of banana, I’d suggest stirring with a wooden spoon rather than using an electric mixer.
100g softened butter
175g caster sugar
2 ripe bananas, mashed
225g self-raising flour
1 tsp baking powder
2 tbsp milk
1. Pre-heat the oven 180℃/360℉/Gas Mark 4 and line a loaf tin with greaseproof paper
2. Mix all of the ingredients with an electric mixer
3. Spoon into the loaf tin and flatten the top with a spoon
4. Bake in the centre of the pre-heated oven for around 1 hour, until a skewer inserted in the middle comes out clean
5. Leave to cool in the cake tin for a short while and then turn out onto a wire rack to cool fully
Enjoy warm with cream or ice cream or with a cup of afternoon tea.