Saturday, 28 December 2013

Banana Loaf

What do you do with two 'black' over ripe bananas?  Make a banana loaf!

The house is still full of food being Christmas time so making this cake wasn't exactly essential,  but I hate waste so while I was cooking sausage and mash for us to eat as a late lunch yesterday after walking the dogs in the wind and rain, I mixed up this cake and stuck it in the oven. It couldn't be easier to make, it has a lovely banana flavour and was a favourite for cake makes with my Mum.


Two over ripe bananas (but you can use normal ripe bananas - they don't have to have black skins)
9oz of self raising flour or you can do half and half of self raising and wholemeal flour if you prefer
4oz soft marg or butter
6oz sugar - white or demerara
2 large eggs
3 heaped tablespoons of natural yogurt - I used Greek yoghurt because that's what I had in the fridge
Handful of crushed walnuts

How to do it

Pre-heat the oven to 180 degrees C.

Grease and line an oblong cake tin with greased, grease proof paper.

Place all the above ingredients except the walnuts in a large mixing bowl and beat well until thoroughly blended and softly dropping - then add in the walnuts and stir well.

Turn the mix into the prepared tin and place in the hot oven for about 1- 11/2 hours until well risen and golden brown.

Test if the banana loaf is done by sticking a clean skewer or knitting needle into it - if it comes out clean the cake is done - if there is mixture stuck to it put the cake back in for a bit longer.

Leave the cake in the tin for about 10-15 mins then turn it out on a wire cake rack to finish cooling.

Hmmm....smells lovely! You can serve it on its own sliced or spread with butter like a tea bread - Mum loved it liked that. Goes well with a cuppa and it would prob also work as a pudding served warm with custard.

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