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.
Easy Banana Loaf
100g soft brown sugar (or other brown sugar)
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?)
- 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.
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.