We had a lovely break in York at the start of this week. It was nice to get away for a few nights and have a bit of an explore around such a beautiful city. We had some really great meals out, including lunch at Betty’s Tea Room, which is a favourite of ours. I couldn’t go to Harrogate or York without stopping by for some Betty’s tea and of course some cake!
When we got home I had the urge to get in the kitchen and knock something up. I noticed that we had some over-ripe bananas in our fruit bowl so figured I would have a go at a banana loaf. My Mum always used to make a fantastic banana loaf when I was a kid, and I’ve always wanted to replicate the recipe as it was a real treat. Mum’s recipe used walnuts, but I didn’t have any in my trusty pantry, but I did have a pack of chocolate chips which I figured would be a cheeky alternative.
It was such an easy recipe, basically everything thrown into my trusty Kitchen Aid and then popped in the oven! The result was pretty pleasing. It’s a very moist, dense loaf which is great with a cuppa and has a lovely banana flavour. I remember my Mum’s tip that it’s best to use over-ripe bananas which are nearly black as the flavour comes out better once it’s baked. The chocolate chips were a nice compliment to the banana, but I will definitely be trying the recipe again with walnuts.
The recipe I used is:
- 75g butter , softened
- 110g golden caster sugar
- 125g plain flour
- 100g wholemeal flour
- 2 tsp baking powder
- 2 eggs
- 4 ripe bananas , mashed
- 50g Pecans or Walnuts (or chocolate chips as I used!)
- Heat the oven to 180C/fan 170C/gas 4. Beat the butter, sugar, flours, baking powder, eggs and banana together. Stir in the nuts and spoon into a lined and buttered 450g loaf tin.
- Bake for 50 minutes or until a skewer comes out clean.
If you wanted to add a glaze, just mix the juice of 1 lemon with 1 tbs golden caster sugar and spoon over the top when it’s removed from the oven
It’s been a winner in our household and I’m sure to use the recipe again!