We joined in with the masses this week and decided to use up our over ripe bananas by baking a banana loaf. My daughter and I both have a sweet tooth, so this is more of a cake than a bread. She was also in charge of the baking, all I did was take the photos. I can vouch for her cooking, the banana loaf was delicious!
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? 😉
Do you have a favourite comfort bake? Now that I’ve finally sourced some eggs, we’re baking our way through lock down, so watch this space for new recipes, we would love to try some of your suggestions too.
One of the best ways to eat this is warm, almost straight out the oven, while the room still smells deliciously of banana and freshly baked cake.
P.S. Proud Mummy moment, my daughter did most of the work for this blog post, from baking the cake to editing the photos – I just put it together on the website. She’ll be taking over the family business soon 😉
Banana Loaf Cake
- Loaf tin
- Mixer/Wooden spoon
- 100 g Butter (Stork works too)
- 175 g Caster Sugar
- 2 Eggs
- 2 Bananas (over ripe)
- 225 g Self Raising Flour
- 1 tsp Baking Powder
- 2 tbsp Milk
- Preheat oven to 180°C
- Measure all ingredients into a large bowl
- Beat together until combined, using a hand whisk or stand whisk
- Line a tin with baking paper and fill with the batter
- Cook for about 1 hour then leave to cool on a wire rack