The Banana Loaf was a staple in my household growing up and in fact, a loaf tin was the first kind of roasting dish I bought for myself before moving to University. I never used the thing in University as everything – including beans – were cooked in a rusty old wok I adored however, I have a new found respect for the loaf tin as I grew up.
The concept of making a loaf always seems a little more daunting to people than it should however I find the loaf one of the easiest to master. Plus, I find that no matter how I switch up this permissive recipe, the top of the loaf will always have a Canyon style crust that gives it a fantastic home baked style aesthetic that you want from a loaf. Food is supposed to be eaten, not looked at so don’t be too hung up on how it will look.
- Preheat the oven to 180C and line a standard size loaf tin
- In a bowl, beat 150g of unsalted butter to soften it before adding 250g of caster sugar and 3 eggs and beat again
- Mash 2 bananas in a bowl, adding a capful of vanilla extract before tipping into the butter mixture and combining
- Sift in 250g of plain flour and 1/2 a teaspoon of baking powder before folding together and stirring 100g of ground almonds and 50g raisins – toss your raisins in a little flour first, so that the raisins do not sink
- Empty the batter into the loaf tin before baking in the oven for an hour
Feel free to use bananas that are brown to the point of avocado and ready to jump out of the window for this recipe. The brown parts of the banana are just condensed sugar so don’t feel as though the ripest banana equals the tastiest loaf. The mashed up banana gives the sponge an extremely damp texture which is exactly what you want from a loaf as it has a slight tendency to be dryer than the average oven bake.