Banana Bread Recipe
I dusted off this recipe this week when we ended up with a basket full of rather too brown looking bananas and my husband asked me to turn it into cake rather than throw them away.
This banana bread recipe is perfect for those soft and squishy bananas and the extra banana takes the place of some of the eggs used in a standard cake mixture. I also added in some chocolate chips that I had in the cupboard.
The recipe uses a 2lb loaf tin but you can equally make this in a 8″ square tin. It will cook quicker in a shallower tin, so do check your bake after 25 minutes.
You can find more delicious recipes in our Dorset Recipe Index.
4oz soft brown sugar
1tsp vanilla extract
7oz of chocolate
6oz self raising flour
(60ml milk – this is optional. If your bananas are particularly soft then I don’t think this is needed)
Preheat the oven to gas 5/180 fan and line a 2lb loaf tin.
Beat together the butter and sugar well (either with an electric mixer or a wooden spoon). Add the egg and vanilla extract and beat again. Break the bananas into smallish pieces and add into the mixture and stir in. Add the flour (and milk) and mix gently. If you want to, you can also add in some chocolate pieces in here too.
Add to the tin and bake for 45 mins (check after 30mins) or until golden on top and it springs back to the touch in the middle. Leave to cool in the tin.
NB. The pieces of banana (and chocolate) will mean that a skewer probably won’t come out clean when it is cooked and it will be quite a dense cake but you are looking for the cake not to ‘wobble’ if you gently shake the tin.
Also – if you are checking on the cake before you think it might be ready, slowly open the oven door so as not to ‘shock’ the cake with a sudden influx of cold air and cause it to sink.
Photos by Heather Brown.