One of my favourite cakes to bake is banana bread. Its so easy, simple and delicious; what more could you ask for in a cake. The best type of bananas to use in a banana bread are the ones that have gone slightly black in colour as they are the sweetest and make the cake even more moist. I have found myself putting my bananas in the freezer if they have started to change colour and I don’t have the time or the inclination to bake. I would advise taking the skin off and slicing them roughly before freezing, and then let me them defrost fully before using them. As freezing them can add extra moisture to the bananas, something to keep in mind would be your cake might need extra time in the oven, an extra 5 to 10mins should be sufficient.
MAKES: 1 Loaf PREP: 20Mins BAKE: 40-50Mins
- 3 Large or 4 Medium, ripe bananas – Roughly mashed
- 250g Caster Sugar
- 125g Unsalted Butter
- 2 Medium Eggs
- 250g Plain Flour
- 2 Tsp Baking powder
- 120g Walnut pieces ( I hate walnuts so I leave them out) OR 120g of Chocolate chips (The walnuts/Choco chips are optional so they can be left out)
- Preheat your oven to 190C. Line a kg loaf tin with baking paper.
- Using an electric handmixer or do it by hand if you have muscles, I however don’t so it’s the hand mixer for me; cream the bananas and sugar together until fluffy. Add the butter and beat until evenly combined.
- Beat in the eggs, one at a time, adding a spoonful of flour with each. This helps prevent the mixture from curdling.
4. Now sift the remaining flour and baking powder over the mixture and carefully fold in. If you are adding the walnuts or Choco chips fold them in now as well.
5. Spoon the mixture in to the loaf tin and spread evenly. Bake for 40Mins, I have found this sometimes is not enough and the cake needs a further 5-10Mins so just keep checking with a screwer. Don’t worry your cake will have cooked enough that it won’t sink if you keep opening the door, it’s only in the early stages of baking this will happen. Also if the cake starts to get to dark on top which I have found can happen cover it with some tin foil and it will stop the top of your cake burning.
6. Remove from the tin, cool on a wire rack and enjoy!!! 🙂
NOTE: If you find the cake too sweet I have found reducing the sugar to about 200g-190g can help, this will also make the cake a bit more healthier.
Recipe Adapted from: ‘How to Bake’ by Paul Hollywood.