You’re not going to believe this, but up until a couple of months ago, I’d never eaten a banana loaf. There, I said it, throw me up before the courts. The reason behind my craziness is quite straightforward; I don’t love bananas. Sure, I’ll eat them in I’m really desperate, but they’re probably down there with my least favourite fruits.
It was only when I had a few bananas left over I thought I’d make it. Not even for myself – for other people. As I pulled it out of the oven, though, I was entranced. It smelt delicious; I had to have a piece. Of course, after I’d had a piece, I proceeded to eat the entire thing. That’s not an exaggeration. It doesn’t even taste like bananas; it’s a revelation.
This is the recipe. It’s from one of Mary Berry’s early books:
You’ll need:
- A loaf tin with the approximate measurements of 17 x 9 x 9cm.
- 100g butter
- 175g caster sugar
- 2 eggs
- 2 mashed ripe bananas
- 225g self-raising flour
- 2tsp milk
- 1tsp baking powder
Instructions:
- Start by turning the oven on to 180°C/350°F/Gas Mark 4. Lightly grease the tin and then line it with baking paper.
- Measure all of the ingredients in one big bowl and beat for two minutes. The recipe suggests using an electric mixer but I used my own hands like the old-fashioned person I am (I’m saving for a KitchenAid).
- Spoon the mixture into your prepared tin and level the top.
- Bake for one hour. I found that mine was borderline burnt on top after an hour, but I love it like that, so I’d keep an eye on it after about 50 minutes. To check it’s done, insert a skewer (I used a knife) into the cake and make sure it comes out clean.
- Leave to rest for a few minutes before pulling it out with the baking paper still attached. Remove the paper and leave it to cool completely on a rack.
- Eat every single crumb of it in one sitting and proceed with your day with zero remorse.
Did you make this recipe?
If you gave it a go, please send over a picture of your finished banana loaf. I’d love to know what you thought of it! This is such a simple recipe, which makes it really good to make with kids, too.
