Monday, 25 March 2013

Banana Bread

 I love banana bread. I've been making a variation of this bread for about 6 years every time I have slightly old bananas, its an incredibly forgiving recipe. I tend to make it with a mixture of pecans and walnuts and also a combination of white and wholemeal flour. I've also made this recipe as muffins and as biscuits. Basically it's foolproof.

 All my ingredients are pretty vague
180g butter
200-250g sugar (I used a combination of muscovado, demerara and cane)*
2 egg,beaten
500g (ish) of flour, any type of plain flour, this loaf pictured had plain white, spelt bread and strong white bread flour, use less flour if it's bread type*
4 tsp baking powder
grating of nutmeg
2 tsp of any other spice or flavouring (cinnamon, allspice, ginger, vanilla, almond)*
4 or 5 large ripe bananas
120g of chopped nuts or chocolate or dried fruit*

*  just whack in whatever you've got

Heat up your oven to gas mark 4/ 200C/ 400F.
Mix together the butter and whatever sugar you're using, then add in the beaten eggs, don't worry if it looks a bit split. In another bowl sift the flour, baking powder and any spices. Mash up all the bananas. Add the bananas and dry ingredients to the butter and sugar mixture alternately; a bit of the flour then a bit of banana till it's all mixed together. Fold in the nuts or chocolate and put the whole lot into a loaf tin or muffin cases and place it all in the oven. Check after an hour (less time if making muffins) if it's one big loaf it'll probably take an hour and a half .I had the heat up a little high so I burnt this loaf a little but it still tastes really good.

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