Pre- heat your oven to 180c/ Gas Mark 4. When pre-heating an oven its always best to do so 20 mins before you plan to cook/bake as it allows optimum temperature to be reached.
You will need:
200g Self Raising Flour
1/4 Teaspoon of Bircabonate of Soda.
75g of Butter/Margerine
175 Light Muscovado sugar
2 Beaten Eggs
450g Mashed Bananas
(Add walnuts if desired – not crucial)
- Mix the flour and bicarbonate of soda in a large bowl.
- Now, in a seperate bowl, cream the butter and sugar until fluffy slowly adding the eggs, alternating with the flour.
- Now add the mashed bananas.
Top Tip – You want your bananas to be turning pretty brown to make this flavour stand out. Like this…
- Grease a loaf tin (recommend 20.5cm x 12.5cm) with butter or margerine.
Top Tip – Make sure you are quite generous with the greasing. Its awful when your bread falls apart because it got stuck! I have used greaseproof paper before but I prefer just butter now.
- Pour your mixture into the tin and place in the oven.
- Cook for 1 hours 15 mins or until golden brown and cooked through
Top Tip. – A good way to test if your food is ready is to “stab” the loaf and slowly remove the knife. If it comes out clean, your bread is ready, if it comes out “goey” pop it back in for a little while. Repeat until ready.
- Once the banana bread is cooled, slide a PLASTIC spatula around the edges until it begins to come loose, don’t force it.
Top Tip – If you use a metal knife to loosen it you will scratch your tins – trust me, I’ve done it.
- Slowly tip out onto a wire tray to cool.
- Leave for 24 hours for best results, cut and serve with butter or plain. Oh and a cup of tea. Obviously!
- Alternatively, freeze for up to 3 month for an impromptu yummy.
So there you have it, my much loved banana bread to you!
Need a hand? Just ask!