I always have leftover bananas that the kids won’t touch, yet they will happily eat them in cake form. I was inspired by Stressed Mum and her recipe to do my own as well. As I don’t like cooking from a recipe on my phone or computer, I looked in the many cookery books I already have and found a recipe in Paul Hollywood’s How to Bake. His recipe called for 3 small bananas or 4 medium ones. We had 3 small ones. Paul’s recipe was with walnut pieces, we had almonds that I substituted.
It’s a very easy recipe, especially with an electric whisk or mixer. We also used salted instead of unsalted butter. I’ve done this before and I’ve never noticed the difference.
Here’s my version:
3-4 ripe bananas, mashed
250g caster sugar
125g salted or unsalted butter
2 medium eggs
250g plain flour
120g walnuts or almonds
2 tsp of demerera sugar
- Heat oven to 190 degrees. Line your loaf tin with baking paper
- Cream the bananas and sugar together with an electric mixer or food processor
- Add the butter and beat
- Beat in the eggs, with a scoop of plain flour
- Sieve and fold in the remaining flour
- Fold in the walnuts or almonds
- Spoon the mixture into the loaf tin and sprinkle the demerera sugar over the top
- Bake for 40 minutes, or until a skewer inserted into the centre comes out clean
This is what it looked like in the mixing stage:
It took a little longer than 40 minutes to bake, around 55. It turned out very nicely and goes well with a cup of tea. Kid approved.
How does this compare with your favourite recipe?