Day 44 of #65daysofsummer
I use a couple of different recipes for banana loaf. All of them are pretty straight forward but this one is especially so. It is originally from BBC Good Food I think but it’s become a staple and obvious go-to recipe when we’ve some rather brown-looking bananas.
2 Glenballyeamon free range eggs
140g butter, softened
140g self-raising flour
2 large, ripe bananas
1 tsp baking powder
Custard to serve, if you like
Pre-heat the oven to 180 degrees
Grease and line a loaf pan. I use the pre-cut loaf pan liners for ease.
Cream together the butter and sugar then add the eggs whilst still whisking. A little of the flour can be added at this stage too to prevent (or conquer 😉) curdling.
Fold in the flour and baking powder with a metal spoon.
Get the children to mash the bananas in a bowl with a fork before gently folding into the batter.
Pour into the lined pan and bake for 45 minutes or until the loaf is springy but firm to touch.
Allow it to cool a little in the pan before cutting. It is delicious as it is but hot custard over the top would be delightful!