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P1030642

I probably make banana bread once a fortnight, and I’ve posted some fancy schmantzy pansty banana breads here. But the recipe I turn to over and over again is this one: simple, basic, no booze, no nuts, no figs, no frosting. You can adapt it as you wish, add choc chips, cocoa, nuts or alcohol. We like this one just as it comes.

Ingredients

  • 3-5 ripe bananas
  • 50g melted butter
  • 150g golden caster sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 125g self-raising flour

Pre-heat the oven to 170C/150C fan.

Line a baking tray with tin-foil. Lay the bananas out on the prepared baking sheet. Make pricks with a fork, about 1 inch apart. Bake for twenty minutes. The skin of the banana will turn black and a lot of liquid will come out of the bananas. The idea is that this will intensify the flavour and sweetness of the banana. Allow to cool.

Meanwhile grease and line a loaf-tin.

Melt the butter in a large mixing bowl. Add the sugar and whisk through.

Add the eggs, one at a time, whisking constantly, then add the vanilla.

Whisk in the bananas.

Fold the flour into the mixture.

Once all the ingredients have been fully mixed together, spoon into your loaf tin.

Bake for 45 minutes to 1 hour (at 150C), depending on the skewer test.

Allow to cool and enjoy each slice with or without butter. (Butter’s better.) Great for school lunchboxes.

My favorite banana bread is this one, with figs and ginger. You might also like this one with rum and walnuts, but my children definitely prefer it plain.

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P1030370

Well, I thought this was the loveliest banana cake that I have ever made – but my family have other ideas. I’ve been reading a few posts recently where people have been roasting their bananas before baking them into cakes, so I had to give it a go. I had five bananas slowly browning in the fruit bowl, so this was the perfect moment.

Ingredients:

  • 5 ripe bananas
  • 50g melted butter
  • 150g golden caster sugar
  • 2 eggs
  • 125g self-raising flour
  • 100g soft, ready-to-eat rehydrated figs, chopped
  • A couple of pieces of preserved ginger (the kind you get in syrup), very finely sliced

Pre-heat the oven to 170C/150C fan.

Line a baking tray with tin-foil. Lay the bananas out on the prepared baking sheet. Make pricks with a fork, about 1 inch apart. Bake for twenty minutes. The skin of the banana will turn black and a lot of liquid will come out of the bananas. The idea is that this will intensify the flavour and sweetness of the banana. Allow to cool.

Meanwhile grease and line a loaf-tin.

Melt the butter in a large mixing bowl. Add the sugar and whisk through.

Add the eggs, one at a time, whisking constantly.

Whisk in the bananas.

Fold the flour, figs and ginger into the mixture.

Once all the ingredients have been fully mixed together, spoon into your loaf tin.

Bake for 45 minutes to 1 hour (at 150C), depending on the skewer test.

Allow to cool and enjoy each slice with or without butter. (Butter’s better.)

My children did not like this banana bread. I loved it.

P1020104

Tomorrow is Bug Club day and I’m going to be standing about in the cold for a long time with lots of energetic children and their chilly parents. I thought I’d bring this along to cheer up the Mums and Dads. It is too boozy for the children, so they’re just going to have to run around, unfortunately.

This is Angela Hartnett’s recipe from A Taste of Home. I don’t have rum so I’m using brandy. And I’m a little low on caster sugar so I’m going to supplement it with demerara.

Ingredients

  • 100g sultanas
  • 75ml rum
  • 4 small ripe bananas
  • 175g plain flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 25g butter
  • 150g caster sugar
  • 2 large eggs
  • 60g walnuts, roughly chopped

Soak the sultanas in the alcohol for at least 3 hours, or preferably over night.

Set the oven to 170C / Fan 150C.

Grease and line a bread tin.

Melt the butter, and mix it with the sugar in a large bowl. Beat in the eggs, then add bananas, walnuts, sultanas and rum.

Sieve the flour with the baking powder, bicarbonate of soda and salt. Stir it into the batter.

Spoon the mixture into the tin and bake for 45-60 minutes (do the skewer test).

Please note: In the book we are told to use 125g flour, but there was an amendment when the recipe was later published in The Guardian, which does seem to work.

P1010974

I swear I’m going to stop buying bananas. I bought half-a-dozen at the beginning of last week and they’re all still here, going brown in the fruit bowl. There are only so many I can freeze for banana-bread, so today we’re making banana and choc-chip muffins.

Ingredients

  • 3 bananas
  • 125ml olive oil
  • 2 eggs
  • 100g caster sugar
  • 250g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 125g chocolate chips

Set the oven to 180C.

Beat the wet ingredients (including the bananas) together.

Add the sugar and whisk some more.

Next, sieve in the flour, baking powder, bicarbonate of soda and salt.

Then add the chocolate chips and fold all the ingredients together.

Distribute into paper cases and bake in the oven for 20-25 minutes.

MAKES 12

Here's one I made earlier

Here's one I made earlier

Hi, my name's Helen and I live in London with my husband and two children. When I started piping the potato on my shepherd's pies, my husband suggested that it might be a good idea for me to find an outlet for my creativity, so here we are. I spend a lot of time in the kitchen, the extra twist is that I don't eat meat (I do eat fish though) and Jim, who loves meat, is always on a diet. Here are a few recipes that I have enjoyed making for my family.

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