Banana Bread (dairy free, fat free)

>>  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)
2 Eggs
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

stir in the fruit

(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.)

Line a 2lb loaf tin and pour in the mixture

(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')
I trim off the hanging over edges as experience has taught me they burn brightly if left!!

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!


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