Banana bread

Banana_Bread_vertThe very hot weather had resulted in some very ripe bananas, so I made this banana bread – probably enough for 8 people for ‘tea’. The high banana content means that added sugar can be minimised:

  • Silicone baking parchment
  • 250g wholemeal flour
  • 3.5 tsps (generous) baking powder
  • 0.5 tsp ground cinnamon
  • 125g butter
  • 50g soft brown sugar (sifted)
  • 2 large eggs
  • 4 very ripe medium sized bananas (mashed with a fork)
  • 2 tbsp milk

Pre-heat the oven to 180C (Gas Mark 4).

Line a bread tin (I used one 23x13x7cm) with baking parchment (or greased greaseproof paper).

Sift the flour, baking powder and cinnamon into a bowl.

In another (large) bowl, cream together the butter and sugar until light and fluffy (I used a handheld mixer).

Add the eggs, mashed bananas, and milk, and continue to mix. If the mixture curdles, add 2 tbsp of the flour mix and continue beating.

Fold in the remaining flour, and spoon the mixture into the lined bread tin.

Bake for about 1 hour until risen and golden brown (take a look after 45 minutes).

Remove from the tin and cool on a wire rack.

I sliced mine, ate some and froze the remaining slices.

 

 

 

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