Banana Bread/Cake
"This is a variation of a bunch of recipes I have tried but mostly from one I have lying around on a bit of paper - I have no idea where it came from! If you are after a 'bread' then omit the baking powder, if you want more of a cake, baking powder makes it light and fluffy! If you can, don't make this recipe until the banana skins have gone completely brown - the bananas are much more sweet, moist and flavoursome taking this recipe into a different league. Please note that for this recipe the skewer/knife/toothpick test isn't as reliable as usual because the banana stays moist in the cake!"
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
8-12 slices
ingredients
- 3 medium bananas, mashed
- 1 egg, beaten
- 3 ounces unsalted butter
- 4 ounces demerara sugar
- 8 ounces self-raising flour
- 1⁄4 teaspoon groud nutmeg
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 - 1⁄2 teaspoon mixed spice (allspice)
- 1 pinch salt
- 1⁄4 - 1⁄2 teaspoon baking powder (optional)
- 1 ounce chopped nuts (optional) or 1 ounce dried fruit (optional)
directions
- Grease and line a 20cm loaf tin.
- Preheat the oven to 190°C.
- Cream the butter and sugar together.
- Mix in the beaten egg.
- Stir in the mashed bananas (give it a bit of a whisk to make the texture fluffier).
- Fold in the remaining ingredients (sifting the flour isn't necessary but it helps lighten the texture).
- Put in the tin and bake in the oven for 50-60 minutes.
- Leave the cake in the tin for 5 minutes before turning out on a wire rack to cool.
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RECIPE SUBMITTED BY
I am Emma, a part-time photocopy girl and part-time PhD student working on the Flood story in children's books. It is much more exciting than it sounds (well, except for the photocopying bit).
I am English married to a Dutch bloke and we are both obsessed by food and travelling - hoorah! When I first joined Zaar my fave cookbooks were on the opposite ends of the spectrum: 'The Classic 1000 Quick and Easy Recipes' by Carloine Humphries and Gordon Ramsay's 'Just Deserts'. I hardly ever use the first book now because Zaar has replaced it. The second book can be extended to 'anything by Gordon Ramsay'. It is amazing that such a recognised chef can write recipes that always turn out well! What is particularly exciting about them is that when they aren't quite right I always know what I did wrong and can fix it the next time.
When all said and done though, I really am a pudding cook. Main meals are great and I love them but I get much more pleasure from outrageous deserts. They have to be really outrageous though, with 6 eggs, a pint of cream and giant bars of chocolate. None of this delicate mousse type thing. I made a bavorois the other day and when all said and done it was just a posh mousse.
I hope to post more recipes but finding the time is hard. When I review recipes I try to use the following ratings:
5 stars = great, I will make it again perhaps many times
4 stars = good, I will make it again but will probably adapt it
3 stars = ok, I may make it again but will definitely adapt it
2 stars = something went wrong
1 star = if I ever need to use this I won't post a review. I am too much of a scaredy custard
I will always be honest and will try to give constructive feedback as well as say what I did differently. In cases where something went wrong I will try to explain why.
Whatever rating I give though - thank you for posting. RecipeZaar has become my main recipe source (bar the genius that is Gordon Ramsey) and that is because of you.
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