I wonder why it's called banana bread when it is essentially cake-like? Is it because it's baked in a loaf tin?
Andy's colleagues had been asking when I was making banana bread again. The first time I made it, I gave him some to take into work because that was an experimental batch and I was making another batch two days later to take to the in-laws. Apparently they went down really well :)
It's very much like making muffins. Mix the dry ingredients into the wet ingredients, stir a few times until just combined and then pour into a loaf tin to bake. Easy peasy.
180g plain flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
125g melted butter (cooled)
100g castor sugar
3 medium or 4 small very ripe bananas (mashed with a fork)
1 tsp vanilla extract
1/4 tsp ground cinnamon
80g chopped walnuts (optional)
Preheat the oven to 350°F/175°C/gas mark 4.
Grease a 9 x 5 inch loaf tin or line with greaseproof/baking paper.
Mix the dry ingredients in medium-sized bowl with a spoon.
In a large bowl, mix together the melted butter, sugar, and vanilla extract. Then beat in the egg and finally add the mashed bananas.
Add the flour mixture into the wet ingredients about a-third at a time, stirring well after each bit.
Stir in the chopped walnuts and raisins if using.
Pour the mixture into the loaf tin and bake in the oven for 1 hour-1 hour and 15 minutes. When ready, a toothpick or skewer inserted into the middle should come out clean. Leave the tin on a rack to cool for 5 minutes before turning the bread out to cool on the wire rack. Makes around 8 slices.
In a recipe book that I was reading, it said to cover the top of the loaf tin with foil halfway through baking to prevent the top from over-browning. The top of mine did get quite dark and crusty, which made it slightly awkward to slice (with the middle being softer especially when still warm). Maybe I will try that next time.