Banana bread

Clare Albans — Mon, 16 Mar 2015 19:45:21 +0000

Some of you will already know that we only eat bananas in cake or bread form! Tom isn’t a fan of fruit, and I can’t get on with the texture of bananas at all. But in a cake, we both agree that they are delicious. This was the first banana bread recipe I ever made, and I was surprised that it wasn’t already on my blog to be honest! I found the recipe so long ago that I now have no idea where it is from, so I’m sorry that I can’t link up to the original recipe. I have scribbled ‘light brown sugar’ next to where the original recipe said to use caster sugar – I think the brown sugar really makes a difference here. Whatever you use, it’s really easy to make and is a good way to use up brown bananas – the browner, the better.

Ingredients

150g/5oz light brown sugar

50g/2oz butter, softened

2 large eggs

1 tbsp water

3 very ripe bananas, mashed

200g/7oz plain flour

1 tsp bicarbonate of soda

1/2 tsp salt

1/4 tsp baking powder

Method

1. Preheat the oven to 180C/350F/gas mark 4. Line a loaf tin with baking parchment.

2. Cream the butter and sugar together until pale and fluffy. Beat in the eggs, water and bananas until well blended. Add the flour, bicarbonate of soda, salt and baking powder, and mix well until everything is combined.

3. Pour into the loaf tin – it will rise well so leave a couple of centimetres from the top to allow for this (you can make muffins if there’s any mixture left).

4. Bake for about an hour until the top is firm and golden brown. When removed from the oven, allow to cool on its side in the tin for 10 minutes, before removing and allowing to cool completely on a wire rack.

This banana bread will keep in an air-tight tin for a few days – if it lasts that long!

Post updated 2nd July 2016.

The post Banana bread appeared first on Hello! Hooray!.

Sticky honey, almond and banana cake

Clare Albans — Fri, 29 Nov 2013 15:20:10 +0000

We have friends staying this weekend and I’m a firm believer that there should always be cake in the house when people come to stay. So I made this old favourite – it’s actually the only way me and Tom will eat bananas! I use my brownie pan to make this sticky honey almond and banana cake in, which requires double the amounts shown here (and it makes 4 muffins too). I found this recipe on a card in Waitrose – I get lots of free recipes from there!

Ingredients

125g self raising flour
50g ground almonds
100g butter, cubed
100g light muscovado sugar
150g runny honey
1 ripe banana, mashed
2 medium eggs, beaten
25g flaked almonds

Method

1. Preheat the oven to 180C/Gas mark 4. Grease and line a 28 x 17cm tin.

2. Sift the flour into a mixing bowl and stir in the ground almonds. Place the butter, sugar and honey together in a small pan and heat gently until completely melted. Remove from the heat and leave to cool for a few minutes.

3. Add the melted ingredients to the bowl and add the banana and beaten eggs. Beat well to give a smooth mixture before pouring into the prepared tin.

4. Level the surface and scatter over the flaked almonds. Bake for 30-35 minutes until well risen and firm to touch.

5. Turn onto a wire rack to cool and then cut into pieces.

This mixture makes excellent muffins as well as cake pieces. Enjoy with a cuppa!

The post Sticky honey, almond and banana cake appeared first on Hello! Hooray!.

banana cake recipe Archives - Hello! Hooray!

Banana bread

Ingredients

Method

Sticky honey, almond and banana cake