The Best Banana Loaf

Thursday, 18 October 2018

I hate the thought of wasting food. So when I see two… Over ripe shall we call it, bananas in the bowl, one thing springs to mind.
Enter Rosie Berry. A banana loaf is always my go to, it’s so quick and simple. And let’s not joke. It’s yummmmy!

I kinda feel it’s a special kind of talent to get this loaf wrong, and yet, I’ve done it more than once. So now I don’t try before I checked my recipe. Like most people who enjoy baking, I’ve adapted a recipe to suit me. So I thought I’d share it with you

* 125g butter
* 150g caster sugar
* 1 teaspoon vanilla extract
* 1 egg, beaten
* 2 very ripe bananas, mashed
* 190g self raising flour
* 60ml milk


* Pre heat the oven at 200 degrees and grease your tin. You can use any shape tin, but I tend you use a loaf tin.
* Mash both bananas, and set aside.
* Melt butter, sugar and vanilla in a saucepan over a medium heat, keep stirring to keep the butter from curdling and sugar from solidifying.
* Take off the heat and add to the mashed bananas. I like to do this little bit at a time, and mix well with a wooden spoon.
* Add the egg, and continue to mix. I will look gross, but stay with me.
* Stir in the flour and the milk. Again I like to do this little at a time, alternating between milk and flour, and pour into your freshly greased tin.
* For a topping, I always tend to mix it up a bit, depending on what o fancy and what’s in the cupboard. Today I added a few blueberries, some while chocolate chips and a sprinkle of demerara sugar to give a crunch.
* Bake at for 35 minutes, or until a skewer comes out clean, leave to cool and let your imaginary Sue and Mel marvel on your finished masterpiece!
I’d love to hear your go to recipes or any tips to make this loaf better, happy baking!

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