Gooey Banana Loaf

When you find yourself with some spare bananas, you may consider concocting the cherry and walnut loaf, or this one:
IMG_3642The advantage here is that the ingredients are all basic and mostly on hand, the process very straightforward, the equipment may be limited to a hand held mixer, mixing bowl and a baking pan. Baked superfluous pieces can be wrapped tightly and stored in deep freeze for future moments of emergency.

Because you are looking for a soggy end product, the test of sticking in a skewer and withdrawing it clean is not helpful. You have to take a trusting guess with the browned, split top.. I over baked my first attempt but it was consumed with enthusiasm anyway..

  • 175 g sugar
  • 225 g self-raising flour (or use regular flour and add 1 flat tsp of baking powder)
  • 100 g unsalted butter, room temperature, or even melted..?
  • 75ml (3 tbsp) fresh milk
  • 2 large eggs
  • 3 very ripe bananas – could be mashed, but do not have to be..
  • A few drops vanilla essence
  • some flour and some butter to prepare the baking pan
  1. Preheat oven to 185 C/375F.
  2. Drop all ingredients straight into the bowl suitable for your food processor and blend into smooth batter.
  3. Butter a loaf pan (30 cm/12 inch is too long) well, dust with some flour, tap and turn the pan to land the flour over all surfaces. Tap out any excess.
  4. Pour the batter into the pan and insert the pan into the hot oven.
  5. Bake for an hour, start checking. When you decide to stop, remove from the oven and let it cool down in the pan before you remove the loaf onto a cooling rack.



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