Bake like you mean it – Bananananana Bread

As Terry Pratchett said, it’s a very hard word to stop once you’ve started.

So.  For Sport Relief here at school we had a bake sale, one that did very well as we have a hugely talented team of bakers.  Cupcakes, cookies, sports-decorated gingerbread men, cookies, brownies, rice crispie cakes, did I mention cookies?  And banana bread.

Now the banana bread was a slow burn.  Problem is, it doesn’t look the most appetizing and it’s not visually grabbing like the Sport Relief cupcakes or the bright red cookies.  But those who did try it loved it.  Therefore, by popular demand, here’s the recipe:

To make 1 big loaf (or a couple of smaller ones) you’ll need:

  • Greased and lined loaf tin/s – No need to line all 4 sides, just do the 2 long sides and the base so you can lift the loaf out once it’s done.
  • 125g soft butter
  • 250g caster sugar
  • 4 over-ripe bananas, mashed – we cheat here and use a hand mixer to “mash” the bananas.  Works like a charm.  Remember, kids, the really sweet, ripe, bananas are the ones with all the black and brown bits on the skin.  Don’t be revolted because it’s not just on the yellow side of green.
  • 1/2 tsp vanilla extract
  • 2 large eggs, beaten
  • 250g self raising flour.  Leave this in a bowl on the scales…
  • 1tsp baking powder (you can use plain flour, but you’d then need 3tsp baking powder.  And if you don’t have baking powder it’s 1/2tsp bicarbonate of soda and 1/2tsp cream of tartar to make 1tsp baking powder)
  • Oven set to 160C

Okay.  Lock and load.  This is an easy one.

  1. Mix butter and sugar until you’ve a paste.  You don’t need the full Kenwood butter/sugar->cream here.
  2. Mix in the mashed bananas, the vanilla extract and the eggs.  This gives you a gorgeous lumpy wet mix.
  3. Mix the baking powder into the flour then sieve this over the wet mix in 3 stages, folding in completely after each stage.  You want a mix that is still lumpy, not a silky smooth mush, so don’t over-fold.
  4. Pour into the prepared baking tin.
  5. Bake for an hour for a big loaf, 40 minutes for a pair of small loaves.  Test with a skewer when time’s up, if it comes out clean, it’s done.

I’ve had “issues” with banana bread being really, really, really slow to cook.  The first time I did this it took a good half hour longer (but still tasted great), so if the skewer comes out with batter on it, give it another 10 minutes and test again.  If it looks like the top’s burning, give it a foil hat at this stage.

Leave it to cool for about half an hour to an hour before you take it out of the tin.  Take it out too soon and mine have collapsed into a gorgeous, banana-bready crumbly pile.  If that happens, just add custard and pretend it’s what you meant to do all along.

This recipe has been adapted from the Banana Bread recipe found on page 209 of James Morton’s “Brilliant Bread” – this is the mark 3 for us according to my notes.  I have learned a lot from this book, most especially not to be scared of sourdough.  Get a copy.

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