Banana Loaf

Today I almost tackled my boss to floor.

Was I saving him from an oncoming tram, no.

Was I particularly keen to read this months issue of Italian Vogue, nope.

L’amour? Errrrr definitely no.

It was to save these blackened beauties, left in the office fruit bowl, from a midweek tidy up.

( Of course all you beautiful bakers will know that overripe bananas such as this make excellent cakes, the starches in the fruit having broken down to create a deep musky sweetness. )

Clocking the look of terror in his eyes I promised to bring in a luscious Banana Cake to accompany morning coffee tomorrow.

As I have lots of bananas I am making an extra loaf for Mr Love to share with his work mates. Now, Mr Love gets super annoyed about cakes that he feels are unnecessarily ‘fiddled’ with. He hulks out about raisins in brownies, or indeed any kind of fruit in his favorite chocolate treat. A brownie is no place to slip in one of your ’5 a day’ for him. Another similar bone of contention is Banana Bread. For him it has to plain. Nuts are allowed but there must be no sultanas and definitely no choc chips ( I know! ).

Therefore I have turned to a recipe I found in his Mums ingredient splashed recipe book. It amazes me that although Di hates to cook, I mean loathes it, she has some truly legendary meals in her arsenal . This includes a meatloaf that has caused so many arguments amongst her boys over the delectable crunchy ends, she resorted to making it in a circle.

I have altered this recipe only slightly and the results are delicious. The golden syrup adds a subtle treacle dimension that compliments those lovely bananas beautifully.

Ingredients:

60g butter, softened
140g golden caster sugar
1/2 teaspoon vanilla extract
1 tablespoon golden syrup
3 small ripe bananas, mashed
1 large egg, room temperature
215g self raising flour
1/2 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
50g pecans, roughly chopped

Heat the oven to 180 C. Put your pecans on a baking tay and pop in the oven to toast while you get on with the batter. Cream together the butter, sugar, vanilla and golden syrup.

Thoroughly beat in the egg then add the mashed banana. With a large metal spoon fold in the flour, bicarbonate of soda, cinnamon and nutmeg. Add the toasted and cooled pecans. Feel free to add some choc chips at this point. If you do can I come round for a slice?

Pour and scrape into a greased loaf tin and put in the middle of your oven to cook for 45-50 mins.

 

Cake is done when a skewer inserted in the centre comes out clean.

I doubled this recipe to use up all my bananas and both cakes came out perfectly. Mr Love and I have just enjoyed a slice with our evening decaf cuppa ( yep, we are so rock ‘n’ roll ).

Lemony x

Comments

  1. Hi there Lemony … love your new blog and who knew you were so talented!! Now I’m no baker … in fact I nearly went into a meltdown this week making a victoria sandwich birthday cake in the shape of an 8 for Maddie’s birthday …however with Mary Berry’s help I finally made a cake that we all loved ( it’s only taken 8 years of trying!)
    Even though I admit to being hopeless at Birthday cakes I have to admit to being pretty good at making muffins and I too have found that they work so much better with over ripe bananas … I do a Nigella recipe for banana and butterscotch muffins substituting the butterscotch for blueberries ( Maddie’s favourite) or choc chip for Tilly. The other tip is to freeze any old bananas so you always have some in! Melissa

    • Hi Melissa, Thanks! so glad you like it. God love Mary Berry, she is a national treasure! Have you ever made easy ‘icecream’ by whizzing up not so overipe frozen bananas? its a perfect guilt free treat.

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  1. […] Slice your “leftover” Banana Loaf into thick slices – I used my MIL recipe. […]

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