Consuming The Harvest

While Pottering About At Home In Norfolk

Those Bananas Banana Bread

with one comment

I did get those questionable looking bananas used and turned them into these!  Apologies for the super sized photos, still testing out a few bits.  Recipe follows.

In The Oven - Scent Wafting

In The Oven - Scent Wafting

Out And Cooling

Out And Cooling

Irresistible Banana Bread

◦    1-1/4 cups sugar
◦    125g butter or margarine, slightly softened
◦    2 eggs
◦    3-4 medium sized over-ripe bananas
◦    1/2 cup milk
◦    1 tsp. vanilla
◦    2-1/2 cups plain flour
◦    1 tsp. baking soda
◦    1 tsp. baking powder
◦    1 tsp. salt
◦    1 cup chopped nuts (walnuts work well) if desired

1    Move oven rack to a low position so that the tops of your pan(s) will be in the center of the oven.  Preheat oven to gas mark 5 and grease or line the bottom(s) only of 2 loaf pans.
2    Mix and cream the sugar and butter in a large bowl.  Stir in eggs until well blended.  Add the bananas, milk and vanilla.  Beat mixture until fairly smooth.
3    Sift together the flour, baking soda, baking powder and salt.  Stir the flour mixture into the banana mixture gradually until well moistened.  Add nuts if desired and pour into pans.
4    Bake from approx. 1 hour to 1-1/2 hours dependent on pan size(s).  Use a knife inserted into the centre of the loaf to test for doneness.  The loaf is done when the knife comes out clean.  If it doesn’t, re-insert the loaf and test every 5-7 minutes.
5    Cool in the pans for 10-15 minutes and then loosen loaf from the side of the pans if needed and remove to cool completely (about 2 hours) on a wire rack, top up.

The pans used in this recipe are 1lb. loaf pans (approx.  7-1/2 x 5-1/2 inches).


Written by kadeeae

July 17, 2008 at 9:15 am

Posted in Food & Drink, Recipe

Tagged with , , , ,

One Response

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  1. […] recipe is here in a previous post.  It’s for banana bread, and I’ve just put it in muffin/cupcake […]

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