Homebaked Banana Loaf
This recipe is from the Hummingbird Bakery and makes the most flippin’ yummy banana loaf ever – friends and family are always asking me to bake it 🙂 I pretty much follow the recipe in their cookbook but with a couple of little tweaks here and there. The only thing to be a bit careful of is oven temperature – I find the one given below is a little too hot for the loaf to cope with in my oven so normally aim for a tad cooler than the recipe recommends. I also use really ripe bananas because they make the loaf a lot more moist. Its pretty darn scrummy by itself, but I have used combinations from toffee sauce, cream cheese icing, white chocolate curls and vanilla icing to top loaves – all of which work well!
- 270g Light muscovado sugar
- 2 Eggs
- 200g Peeled bananas
- 280g Plain flour
- 140g Unsalted butter
- 1 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 1 tsp cinnamon
- Pre-heat the oven to 170°C (Gas Mark 3)
- Grease a 23cmx13cm loaf tin and dust with flour.
- Beat the sugar and eggs together in a bowl until fully incorporated
- Mash the bananas and then add them to the mixture
- Add the flour, baking powder, bicarbonate of soda and cinnamon and mix them in
- Melt the butter and then add to the mixture, mixing well until all of the ingredients are fully incorporated
- Pour the mixture into the prepared loaf tin and bake in the oven for up to an hour, until firm to the touch and a skewer inserted into the centre comes out clean. (I usually check after around 45 minutes and gauge it from there)
- Leave the loaf to cool in the tin for a few minutes then turn it out onto a wire cooling rack to cool completely
- Either serve it as it is or add toppings of your choice.