Semantically, it’s a bread. But in reality it’s a cake and one of the most brilliant cakes at that; eternally moist and so, so easy. Banana bread is my favourite cake and this is my favourite recipe, stolen straight from the illustrious Kember and Jones in Glasgae, who I used to proudly wash dishes for.
Not only is it dead easy, this recipe downright healthy: 2 less eggs and half the butter of an equivalent sized Viccy Sponge, replaced with wonderful, Potassium filled bananas. Just try not to eat it all at once.
- Makes enough for one 2lb Loaf Tin / two 1lb Loaf Tins / one 9-inch Springform Cake Tin
125g soft butter
250g caster sugar
3-4 over-ripe bananas
2 large eggs
1/2 tsp vanilla extract
250g plain flour (you can use SR flour if you like, just omit baking powder and make sure its in date!)
3 tsp baking powder
1. Preheat oven 160 (150 fan) and grease and line your tins.
2. With a spoon, mix the butter and sugar together until combined (you don’t need to go to much effort, just until its a paste)
3. Mix in the bananas, eggs and vanilla until you’ve got a lumpy wet mix.
4. In another bowl, weigh the flour and mix in baking powder.
5. Very slowly and carefully, fold the flour into the wet mix until no flour is visible but the mix is still lumpy. If any flour becomes visible as you are pouring into your tins, just lightly mix it in with your spoon.
6. Bake for 40-60 minutes, or until a skewer comes out clean.
Liven this recipe up with a punnet of any berries (Raspberries are my fave). Alternatively, 100g chocolate chips work very well, as do pecans, oats and honey. Remember to toss any filling in a little flour before folding in at the end – this stops it sinking to the bottom as well as (in the case of fruit) to stay whole.