>> Wednesday, February 10, 2016
I've been making banana Bread for many years, it's a relatively healthy cake, filling and naturally sweet.
This is the easiest cake to make/bake ever
500g Bananas (over ripe if possible)
8oz Self raising flour (yes I mix imperial and metric all the time!)
2oz Demerera sugar
6oz Raisins or Sultanas (or whatever dried fruit I have hanging around the cupboard)
2oz chopped dates (in fairness I use 'some' depending on how I feel and 2oz is just to give clue of volume, if I haven't got dates I will add extra sugar up to 6oz depending on my sweet tooth)
180C for about 90 minutes
(keeps for about 5 days in tupperware)
I mash the bananas, mix in the eggs.
mix in flour* and sugar
(I suspect if you fold in the flour at this point instead of mixing it in earlier it will make for a less dense cake, but I like it heavy and pudding like.)
(There are many clever ways to do this, none of which I use. I choose the 'lay grease proof paper across the top and it self collapses as it goes in' method! I don't care if the sides of my loaf are 'tidy')
Bake at 180C for about 90 minutes - sometimes longer to cook right through properly, sometimes less when I'm in a just 'give me the cake NOW' mood.
You will see there is no photo of the whole cake, I forgot! I tend to eat it hot straight out of the oven with a cup of tea - I was a good way into it before I thought ....ahhhhhh, picture (imagine Homer saying this with full mouth and you get the idea.)
You can see it is very dense (soggy bottom), I am sure if I cooked it for longer and folded in the flour this would be cured but I care not - it tastes like bliss warm on a Sunday afternoon with a cup of tea and a paper whilst listening to the rain on the windows.
That is what matters Paul and Mary, that is what matters!