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We show you how to cook the perfect Banana Bread. This "bread" is really
halfway between a cake and a bread. Whatever, your house will smell
delicious after cooking this bread and it will be eaten with an hour!
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If this recipe is a hit for you then why not try our banana
cake, it's just as tasty and easy to make! Click here for the
Banana Cake recipe.
KEY POINTS
Preparation Time:
Cooking Time:
How Difficult
Easy
Freeze?
No
Servings
1 cake
Written by: David Marks
INGREDIENTS
Metric
Imperial
Ripe bananas 450g (when peeled)
Ripe bananas 1lb (when peeled)
Self-raising flour 225g
Self-raising flour 8oz
Mixed dried fruit (see below) 175g
Mixed dried fruit (see below) 6oz
Superfine / caster sugar 140g
Superfine / caster sugar 5oz
Butter 110g
Butter 4 oz
2 medium eggs
½ teaspoon of salt
WHAT SPECIAL KITCHEN EQUIPMENT? A large mixing bowl
A 2kg / 2.2lb non-stick bread tin
A liquidiser will help although the mixing can be done by hand
CLICK ANY PICTURE BELOW TO ENLARGE IT
COOK'S NOTES FOR BANANA BREAD
Mixed dried fruit is an equal mix of sultanas, raisins and currants with
some dried peel thrown in for good measure. If you have a couple of
those ingredients in the store cupboard already then you can make your
own dried fruit mix yourself. The proportions and ingredients of the
dried fruit are not crucial.
If you want to know more about how bread is made then click here for our
bread pages.
PREPARATION
Grease the bread tin with butter or margarine.
Separate out the individual fruit in the dried fruit
Mash the bananas with a fork
Pre-heat the oven to 170°C / 325°F / Gas Mark 3
For the Banana Bread mix, pour all the ingredients (except the dried fruit) into
a mixing bowl and combine together. This can be done by hand or in a liquidiser.
Now add the dried fruit and mix well until they are distributed evenly.
Pour the mixture into the greased bread tin and place in the centre of
the oven. Don't open the oven for the next 45 minutes.
After 45 to 50 minutes of cooking, test the banana bread to see if it's cooked. The
moisture level in the bananas can vary considerably and affect the cooking time.
Test by inserting a skewer into the middle of the bread. If it comes out "clean"
your bread is cooked. If it has wet bread stuck to it, cook for a further ten
minutes and test again.
