Saturday, 12 September 2015

{Recipe} Sweet banana loaf

So what are you going to do with those two overripe bananas that you wouldn't let your toddler eat yesterday because you didn't want him to spoil his appetite? You can of course just mash and freeze them. Even better, bake banana stuff!

We made banana loaf. It's not as dense as banana bread but not as light as banana cake either. Its texture is somewhere in the middle of the two. This is a sweet loaf so we didn't embellish it with anything else. And the best thing about this recipe is that there's only 6 ingredients! 

Sweet banana loaf (makes one loaf)

150 g unsalted butter
150 g raw sugar
2 eggs (lightly beaten)
150 g self-raising cake flour (see notes)
1 tsp baking powder
2 very ripe bananas

  1. Preheat oven to 180°C (160°C fan-forced). Line a loaf tin. 
  2. In a small bowl, mix flour and baking powder. 
  3. Mash bananas and set aside.
  4. In the mixer, cream butter and sugar until light and fluffy. 
  5. Add eggs and mix until incorporated.
  6. Add flour mixture and beat on low until just mixed. 
  7. Fold in bananas with a spatula. 
  8. Place in loaf tin and bake for 25 minutes. The centre of loaf will be 'jiggly'. Turn down the oven to 120°C (100°C fan-forced) and bake for another 10 minutes. 
  9. Skewer should come out clean. Otherwise, leave for another 5-10 minutes to bake. 
  10. Cool completely and slice.
  • Cake flour makes bakes very soft and fluffy (soft flour). If you don't have any self-raising cake flour, you can just use plain self-raising flour but the loaf will turn out a little denser.
  • I am a sucker for warm bakes so I sliced it while warm. It was a little crumbly because it was so soft but so worth it!
  • The loaf is awesome on the day and becomes a little denser on the next but don't worry it will still be awesome. It should keep for a few days in an airtight container at room temperature.
Thank you for stopping by!

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