October 23, 2013 - Written by: Ilona-Jade Errington

Go Bananas!

With living in London being rather expensive I have developed something of a waste-not-want-not attitude that my Nan would be proud of. Any sorry looking vegetables become the perfect basis for a soup and brown bananas mean banana bread. Or banana cake, as I’ve not really decided quite where this recipe sits.

(Image via)

Disclaimer! This recipe is largely based on John Barrowman’s Banana Bread, as found on the BBC website. I’ve left it mostly unaltered cos it’s really good. I also find it’s a good basis for any banana type treat, and I sometimes like to add things in as per whatever ingredients I have floating around in the cupboard, whether that is a handful of walnuts or a dollop of chocolate spread. This cake is great hot or cold, especially with toffee sauce and vanilla ice cream. So get your creative hat on, grab your apron and GO BANANAS!

THE RECIPE

Useful Info

This recipe is…

Vegetarian

Ingredients (Serves 6)

225g plain flour
1 tsp. bicarbonate of soda
½ tsp. salt
110g butter (plus some more to grease the tin)
215g caster sugar
2 free-range eggs
4 ripe bananas
85ml buttermilk (or normal milk mixed with 1½ tsp. lemon juice or vinegar)
2 tsp. vanilla extract

Method

1. Preheat the oven to 180C/350F/Gas 4.

2. Sift the flour, bicarbonate of soda and salt into a large mixing bowl.

3. In another bowl, cream the butter and sugar. (Sometimes I cheat and use a hand blender. I’m not a very old fashioned baker really.)

4. Mash up the bananas. I prefer to do this quite roughly as I think having some chunks of banana adds to the texture.

5. Add the mashed up bananas, eggs, buttermilk and vanilla extract to the butter and sugar.

6. Slowly stir in the dry mixture until all is combined.

7. Grease a baking tin and pour the cake mixture into the tin. (I like to use a large baking tray which gives a shallower cake with more golden crust).