I’ve always got lots of bananas in the freezer, I never throw them out as soon as they turn brown I put them in there, perfect for a quick banana loaf recipe like this one.
This recipe is from the other baking queen of mine Miranda Gore Browne (Bake me a cake as fast as you can).
All you need is
- 80g butter
- 170g soft light brown sugar
- 2 large eggs
- 185g self-raising flour
- 1/2 teaspoon of salt
- 1 teaspoon baking powder
- 350g Bananas
- a handful of frozen raspberries around 100g
Start by preheating the oven to 180’c fan 160’c gas mark 4
Grease and line a 2lb loaf tin and place to one side.
Place your flour, salt and baking powder into a bowl and give it a good stir,
In a separate bowl beat together the sugar and butter till light and fluffy.
add your bananas and eggs
Now fold your wet mixture with your dry until it is all incorporated when ready pour into your prepared tin this is when I add the raspberries I just push the first layer in then put some more on the top, I find Frozen raspberries don’t sink to the bottom of the loaves like the fresh ones do. Then bake in the oven for around 30 – 40 mins may take a little longer if so pop some foil on top of your loaf till cooked through so it does not burn. Your loaf should be golden brown and when a skewer is inserted it should be clear of any cake mixture.
Hope you enjoy it as much as my hungry lot do 🙂