On a cold, wet day there’s nothing like freshly baked goods to cheer you up. As I’m typing this I can hear the rain pattering outside – today is definitely a comfort food kind of day!
This recipe works best with over ripe bananas (think turning black all over!) and best of all, you can literally chuck all the ingredients in a bowl and shove it in the oven. No fuss baking! It’s a great way to use up bananas that otherwise would be thrown away, and kind of counts as eating fruit….right? 😉
My daughter loves having this as an after school snack, we cut it into nice thick slices and sometimes add a little butter spread and enjoy it with a hot chocolate. It’s a great little energy booster and is often eaten warm as we can’t resist a sneaky taste! The smell alone is a comfort and even my husband who doesn’t like banana’s likes this banana loaf!
For an extra special treat, mix in some chocolate chips or chopped nuts, and add a sprinkle of sugar over the top to create a sugar crust.
Delicious Banana loaf recipe
- 100 g butter (room temperature)
- 160 g golden caster sugar
- 2 eggs
- 2 bananas (very ripe!)
- 4 tbsp milk
- 250 g self raising Flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ginger
Line a loaf tin with grease proof paper and preheat the fan oven to 170 degrees centigrade.
Put all of the ingredients into a mixer and mix on low speed until combined.
Pour the mixture into the loaf tin and bake for approximately 30 minutes, or until a skewer inserted comes out clean.
If you don't have golden caster sugar normal caster sugar works well, or for a deeper caramel flavour, exchange the golden caster for soft brown sugar.
This banana loaf keeps well if wrapped in clingfilm or in tupperware in the fridge for a few days (if it doesn't get eaten straight away!)