Banana loaf is my absolute favourite recipe to whip out at the weekend. It’s so easy to make and takes nothing at all. Anyone could make this! This recipe is actually originated from the baking goddess Mary Berry, but over time, I’ve adapted it and made it my own. The core is still the same. Banana loaf is meant to be a simple recipe. Delicious when still slightly warm and perfect with a bit of butter. Also, the bananas need to be a good couple of days old. I wait until the Friday when I do my weekly shop and see what bananas are leftover from the week. I swear, my husband purposely leaves a few bananas just so I’ll cook up a loaf for the weekend. The perfect afternoon sweet treat with a good cup of tea…
100g salted butter
175g caster sugar
1 tbsp vanilla essence
1 tbsp ground cinnamon
225g self-raising flour
1 tsp baking powder
100g chocolate chips
2 ripened bananas
2 tablespoons milk
Banana bread recipe…
Preheat the oven to 180C. Line your loaf tin with baking paper (don’t bother greasing- too much hassle). Set to one side.
Cream the butter with the sugar. Next, add the eggs and vanilla essence and beat until combined.
Fold in the dry ingredients (flour, baking powder, cinnamon and chocolate chips). Be careful not to overmix. Mash the banana in a separate bowl and add to the mixture. At the milk also, slowly folding the mixture a couple of times.
Pour the mix into your loaf tin. Place on the middle shelf of the oven and leave to cook for around 45minutes. The top of the loaf will be golden and the prick test will confirm once it’s ready.
Leave the banana loaf to cool before gently easing out of the tin. Once it’s slightly cooled down, take out and either leave on a cooling rack to completely cool or cut and enjoy slightly warm.