24 Jan 2014

Recipe: Hummingbird Bakery Banana Loaf

When I first met Mr M he mentioned that he loved Banana Bread. In an attempt to impress him, I decided to bake some for him but it turns out that Banana Bread is my baking nemesis and it turned out to be more like Banana Pancakes. Not to be deterred I've tried numerous recipes over the years without much success, even if the bread rose properly in the oven, it would deflate when I took it out to cool. The pancake was always tasty but could never accurately be described as a loaf of bread!

Eventually I found the recipe for Hummingbird Bakery Banana Loaf and it turns out this is the one recipe for Banana Bread that I can actually do! It's really tasty and is always popular in our house. Again this recipe is from my trusty Hummingbird Bakery book.

Banana Bread & a cup of Ringtons finest!
Makes: 8-10 slices
Cooking time: 1hr

270g soft light brown sugar
2 eggs
200g peeled bananas, mashed
280g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground ginger
140g unsalted butter, melted

1. Grease a 23x13cm loaf tin and dust with flour. Preheat the oven to 170C / 325F
2. Put the sugar and eggs in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well incorporated. Beat in the mashed bananas.
3. Add the flour, baking powder, bicarbonate of soda, cinnamon and ginger to the sugar mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the egg mixture. Pour in the melted butter and beat until all the ingredients ar well mixed.
4. Pour the mixture into the prepared loaf tin and smooth over with a palette knife. Bake in the preheated oven for about 1 hour or until firm to the touch and a skewer inserted in the centre comes out clean. Leave the cake to cool slightly in the tin before turning out to a wire cooling rack to cool completely.

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