Sunday 28 September 2014

Baking: Banana Loaf

loaf tin banana bread loaf shoutjohn

After going crazy baking shortbread ... I decided to do something different and found myself looking at cupcakes again. Several months ago I made some banana cupcakes and they were really enjoyable. However to steer clear of cupcakes ... I rummaged around my cupboard for my loaf tin (which I found).

So without further ado ... 

Preparation: 10-15 mins

Cooking: 50min-60mins
Yield: 1 loaf (about 8 or 9 slices)


1. 2-3 large over-ripe bananas (the ones that are starting to go black on outside, and brown on the inside)

2. 1/2 cup butter - melted or at least very soft
3. 1 cup of granulated sugar or caster sugar if you want
4. 1 egg
5. 1 teaspoon vanilla extract
6. 1 teaspoon bicarbonate of soda
7. pinch of salt
8. 1 1/2 cups self-raising flour


First off I used a mixer ... this can be done with a bowl and a wooden spoon - the choice is yours.

1. Mash or chop up your bananas - this doesn't need to be neat as the mixer should help with this.

2. Add the mashed banana, the sugar, the melted/soft butter, the egg and vanilla extract to the mixer bowl and turn on the mixer. Mix everything together until you get a gloopy paste.
3. Put the mixer on slow and gradually add the bicarbonate of soda, the salt and the self-raising flour until its all mixed together.
4. The cake batter should be very thick. Pour it (or because it was rather thick when I did it) move it into the loaf tin. Make sure the loaf tin is lined with greaseproof paper.
5. Bake in the oven at 180ÂșC for about 40-50 mins - once that time has passed, take it out and check with a skewer. If the skewer comes out clean then its ready, if not pop it back in and check in 5-10 mins later ... it should be done by then.
6. Take out of the tin, take of the greaseproof paper and leave on a wire rack to cool.
7. Once cooled put into an airtight container.

Hope you enjoyed the recipe - let me know if you baked anything?

Happy Baking


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