A bread that is really a cake, banana bread is not only a tasty treat to have waiting for you in the cake tin, but is also the best way of using up those overripe bananas in the fruit bowl that no-one in the family wants to eat. A wonderfully simple yet moist cake, it is quite healthy, lasts for days, needs no icing and is great for lunch-boxes.
You can add nuts, dried fruits or even chocolate chips to the basic recipe if you like, but it is just as good without.
Recipe for Banana Bread
125g / 4oz butter
200g / 7oz sugar
4 ripe bananas peeled and mashed
240g / 8oz plain flour
½ teaspoon of salt
5ml / 1 teaspoon bicarbonate of soda
7ml / 1 ½ teaspoons baking powder
60ml / ¼ cup water or milk
Preheat the oven to 180ºC.
Grease and line a loaf tin with baking paper.
Cream the butter and sugar together until light and fluffy.
Stir in the mashed bananas and beat again.
Beat in the eggs one at a time.
Sieve together the dry ingredients and stir in to the mixture.
Add the water or milk until you have a soft dropping consistency.
Pour the batter into the lined loaf tin.
Bake for 45-60 minutes until a skewer comes out clean from the middle of the loaf.
Cool in the tin.
Add a cup of walnuts or pecan nuts to the mixture.
Grate one apple and add.
Add 1 teaspoon cinnamon for a warm spicy flavour.
Add half a cup of chocolate chips for a guaranteed crowd pleaser.
Feel like something more rich and decadent for tea? Why not go out to Perkin’s restaurant in Nottingham and sample some of the wonderful cakes and tea-time treats on offer.