Banana Loaf
A warming banana loaf recipe, made using the ripest bananas. This deliciously moist loaf cake, best served in thick slices, is one of Mary Berry's most popular recipes.
From the book
Simple Cakes
Classic tea-time treats
Mary's easiest cakes
Stunning desserts
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Introduction
This is a lovely, moist loaf, which really doesn’t need to be buttered. It freezes extremely well. Any bananas left in the fruit bowl are ideal for this cake – the riper they are, the better.
Ingredients
| 100g (4oz) | butter, softened |
| 175g (6oz) | caster sugar |
| 2 | eggs |
| 2 | ripe bananas, mashed |
| 225g (8oz) | self-raising flour |
| 1 tsp | baking powder |
| 2 tbsp | milk |
Method
You will need a 900g (2lb) loaf tin, 17 x 9 x 9cm (6½ x 3½ x 3½in) base measurement.
Lightly grease the loaf tin and line it with non-stick baking parchment.
Pre-heat the oven to 180°C/350°F/Gas Mark 4.
Measure all the ingredients into a mixing bowl and beat for about two minutes, until well blended; an electric mixer is best for this but of course you can also beat by hand with a wooden spoon.
Spoon the mixture into the prepared tin and level the surface.
Bake for about one hour, until well risen and golden brown. A fine skewer inserted in the centre of the cake should come out clean.
Leave the cake to cool in the tin for a few minutes, then loosen with a small palette knife and turn the cake out. Remove the lining paper and leave on a wire rack to cool completely. Slice thickly to serve.
Reviews
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