Bananas. Love them or hate them?
I don’t know about you, but generally I’m not a fussy eater. When it comes to fruit though, and bananas in particular, I do become perhaps a little fussier than the average person. My bananas can’t be too green, but then, they can’t be too ripe either… its a funny texture and flavour thing that I have. Anyway, this generally leaves me with a really short time frame between when I buy and eat a banana and more often than not I find myself with more over-ripe bananas than I know what to do with.
I can’t stand to waste food so rather than tossing them out, I usually throw my over-ripe bananas in the freezer to pull out at a later date to make a smoothie or banana loaf. If you haven’t tried this before, then I totally recommend it.
Anyway, that leads us to the point of today’s post. This beautiful banana loaf!
Last weekend I was a little shocked by the number of bananas which had accumulated in my freezer over the last couple of months. So in an effort to clear out my freezer before my move (yep, I’m moving house again!) I thought I’d bake us all a loaf of banana bread.
I’ve tried a number of different recipes for banana loaf and more often than not they’ve all worked out well. I really like the Hummingbird Bakery’s recipe, which is what I used today. It produces a gorgeously moist and sweet loaf with a gentle hint of ginger and cinnamon.
I’ve been eating my way through this loaf all week and loving it. I think I loved it most when it was still warm from the oven, but it’s also great cold or toasted with a good lashing of butter. How do you like yours?
- 270g muscovado sugar
- 2 eggs
- 250g ripe bananas, mashed
- 280g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 140g unsalted butter, melted
- Preheat the oven to 170°C.
- Beat the sugar and eggs together (preferably with an electric mixer) until well combined, then mix in the mashed bananas.
- Gradually add the dry ingredients to the mixture and continue beating until the mixture is nice and smooth then add the melted butter.
- Once the mixture is well combined, pour into a greased loaf tin.
- Place the tin in the preheated oven and bake for an hour or until cooked*.
- Allow the loaf to cool slightly in the tin, then turn out onto a wire rack and leave to cool.
- *A good test for checking if the loaf is cooked is to insert a wooden skewer into the middle. If it comes out clean – the cake is cooked. If it comes out wet – it needs a little longer in the oven.
- I used a 25cm x 11cm x 9cm loaf tin.