Great way to use up bananas which have gone soft. This loaf freezes well. Slice before freezing and take out exactly what you require, thaws in 15 minutes. Everyone has their favourite banana bread recipe, we love this one as the addition of buttermilk, makes the texture wonderful and moist and has great keeping quality.
Makes 1 large loaf or 2 smaller loaves
125g butter or margarine
200g brown sugar (250ml)
3-4 ripe bananas, mashed
280g cake flour (500ml)
10ml baking powder
5ml bicarbonate of soda
40g nuts, (100ml) chopped (optional)
5ml ground cinnamon
5ml lemon juice
Cream butter or margarine and brown sugar until light and creamy.
Beat in eggs one at a time, add in mashed bananas and mix well.
Sift flour and baking powder, add in alternating with bicarbonate of soda dissolved in buttermilk, to obtain a soft dropping consistency.
Add nuts, cinnamon and lemon juice. Mix well.
Place into a 900g greased loaf pan, line with baking paper, teflon or paper towel rectangle, depending on which mode of baking is being used.
Microwave: cook on 70% power for 7-10 minutes.
Combination: 160C + 50% microwave power, bake for 18-20 minutes or until a skewer comes out clean.
Convection: 160C/140C fan/Gas mark 3 for 50-60 minutes, until a skewer comes out clean.
Leave in the pan for about 10 minutes before turning out to cool.
Variations: use 215g cake flour (375ml) and 90g whole-wheat flour (125ml), instead of 240g cake flour.
Mix 100ml crushed corn flakes, 35g brown sugar (50ml) and 10ml ground cinnamon. Sprinkle over banana loaf before baking.
Use this banana loaf mixture to make banana muffins. Place into greased large muffin pans and bake at 180C/160C fan/Gas mark 4 for 18-20 minutes.