Overripe and spotty bananas, the kind that are still in the fruit bowl at the end of the week, are perfect for going into a banana loaf. This recipe (more cake-like than bread) is really simple and quick to whip together. It’s not static (the best recipes aren’t), so throw in some chopped stem ginger or be a little more generous on the cinnamon if you like a spiced cake.
You can use the same quantities below for a regular loaf tin, but there is something quaintly novelty about miniatures…
Four miniature loaf tins
180g self-raising flour
180g unsalted butter (room temperature)
90g light brown sugar
Two ripe bananas
1 tsp ground cinnamon
1 tsp grated nutmeg
Drop of vanilla extract
Handful of walnuts (chopped)
Dried banana chips
Icing sugar to decorate
Start by mashing the two ripe bananas in a bowl with the back of a fork and put aside. Roughly chop the walnuts and add to the banana, keeping some aside for decoration if you wish.
Using the whisk attachment of a stand mixer, cream together the butter and brown sugar before adding both eggs. Once beaten, gradually incorporate the flour, vanilla extract, cinnamon and grated nutmeg until smooth. Fold in the mashed bananas and walnuts.
Line your loaf tins with parchment paper and pour in the cake mixture. For precision, weigh each tin and adjust the filling until they’re of equal measure.
Pop them in the oven for 15-20 minutes at 180 degrees, or until a knife runs clean. If you are using a regular-sized loaf tin, you’ll want to bake for about 35-40 minutes.
Once out of the oven and cooled on a rack, can add the finishing decorative touches. Icing can be piped (as below), dusted, or made into a very thin drizzle. Top with banana chips and/or chopped walnuts and serve up with a freshly brewed coffee.
© All photography and views expressed in this blog are my own. For more information, and for details of my editorial policy, please see my blog disclaimer.