Beta Mummy COOKS…Easy Banana Loaf

Here we are again for yet another recipe in my Beta Mummy…COOKS! series.  This time, I’m going to treat you to one of our family favourites, banana loaf, something which I can guarantee the Feral Children will both eat.  That is because it is cake – what child doesn’t like cake?  And the absolute best thing about this recipe is that it contains actual real life fruit, so it’s actually very healthy.  Let’s call it one of their 5-a-day.

As you will know if you’ve read about my previous baking escapades, baking with children tends to be somewhat of a nightmare in my house.  However, if it’s been long enough since the last kitchen disaster, I do on the odd occasion succumb to the pleas from FC#1 – and we inevitably come back to this recipe.  This is mainly because it is super easy, and also because we always have over-ripe bananas.

A photo of some manky bananas

My kitchen – where bananas come to die.

Easy Banana Loaf

Ingredients:

100g soft brown sugar (or other brown sugar)

2 eggs

2 or 3 ripe, peeled, mashed bananas (the exact amount doesn’t really matter, just bung ‘em in)

280g plain flour

1 tsp baking powder

1 tsp Bicarb of soda

1 tsp cinnamon

1 tsp ground ginger

140g unsalted butter, melted

Handful of raisins or sultanas (optional, but why not squeeze some more fruit into the little darlings?)

 

Method:

  • Pre-heat oven to 170 degrees C.
  • Beat together sugar and eggs in a mixer (or with a handheld mixer.  Your arm will probably fall off if you attempt this by hand, but by all means give it a go if you’ve got bigger guns than me).
  • Add the flour, baking powder, bicarb, cinnamon, and ginger.  Mix thoroughly.
  • Pour in the butter, and beat until it looks and smells amazeballs (I use this word ironically, I am not actually from a teenage docu-soap).  Stir in the raisins/sultanas if you’re using.
  • Pour into a greased, lined 23 x 13cm loaf tin (or two smaller tins), and bake for approximately 1 hour, or until a skewer comes out clean.  If you use two smaller tins, they’ll take about 45 minutes.
  • Leave to cool for a short while, then turn out onto a wire rack to cool fully.
  • Slice and devour…or share it with the kids.

A picture of an easy banana loaf, sliced.

This banana loaf lasts for a good few days in an airtight container (and can be toasted if it goes a bit stale, not that it tends to last that long).  It can also be sliced and frozen, then it’s handy to whip out for lunchboxes.

Just call me goddamn Alpha Mummy.


Enjoy this recipe?  How about Lasagne? Cheese on Toast?  Or a nice medicinal Hot Toddy?

2 Comments

  • Marylebone Mum 29/01/2017 at 6:09 pm

    Just made a delicious banana loaf using your recipe…. fab result! But, um…, there’s a slight problem with your recipe… you don’t tell us when to add the banana. I just mixed it all up and it came out fine though. A worthy use of the many bananas that also use our kitchen as a stop off on their way to the bin.

    Reply
    • Beta Mummy 29/01/2017 at 8:24 pm

      Thank you so much! I will put something in about the bananas. I just chuck them in with the butter, it’s not a fussy recipe. I’m glad you tried it and enjoyed it, thanks so much for taking the time to come back and let me know 🙂

      Reply

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