How to make a banana loaf step-by-step tutorial.
Banana Loaf Recipe -
Preheat your oven to one of the following:
150°C fan assisted
170°C - 180°C degrees conventional oven
Gas Mark 4
320F
Ingredients
100g / 3.5oz Butter
125g / 4.4 oz Soft Brown Sugar
2 Medium Eggs
3 Ripe Medium Sized Bananas (Fully brown skin and slightly soft if possible)**
200g / 7oz Plain Flour
1 Tablespoon of Baking Powder
1 Pinch of Salt
½ Teaspoon of Nutmeg
50g / 1.7oz Ground or Flaked Almonds
**I have pre-baked my bananas to make them ripe as per the below picture, therefore please also see 'How to ripen your bananas quickly' if you wish to do this.
Method:
1. Weigh out your butter and sugar and then place them in a mixing bowl and whisk together.
2. Add each egg one at a time and whisk in after each.
3. Chop up and dice your 3 ripe bananas and place them in your bowl, mix in with a wooden spoon.
If you have pre-baked and ripened your bananas as I have, then slice off the ends and squeeze out the contents of your banana into your batter and then mix in with a wooden spoon.
4. Weigh out the flour, baking powder, salt and nutmeg and place into a bowl (I just placed them all in my scales bowl) now sieve all the ingredients into your batter and mix together with your wooden spoon.
5. Now weigh out and add the ground almonds.
6. Give the batter a quick whisk (about 10-15 seconds) to combine and then place in a greased or pre-lined loaf tin.
6. Sprinkle the top with brown sugar and bake in the centre of the oven for approx 45-55 mins. (I baked mine on 150°C for 55 minutes in a fan-assisted oven).
7. Once baked, test with a skewer and ensure it comes out clean. If it is still gooey, place back in the oven in five-minute increments and then check again to see if baked fully.
8. When baked place the tin on a wire rack for 10-15 mins to allow the cake to shrink away from the tin, then remove the banana loaf from the tin and allow the cake to cool fully on the wire rack.
If you have pre-lined the tin, then leave for approx 5 -10 mins then tip the cake out of the tin and place on the wire rack to cool fully.
9. Once fully cooled slice and serve. It is slightly crunchy on outside due to the brown sugar and lovely and moist on the inside.
Tip: How to keep a loaf cake fresher for longer.
Banana Loaf Recipe -
Preheat your oven to one of the following:
150°C fan assisted
170°C - 180°C degrees conventional oven
Gas Mark 4
320F
Ingredients
100g / 3.5oz Butter
125g / 4.4 oz Soft Brown Sugar
2 Medium Eggs
3 Ripe Medium Sized Bananas (Fully brown skin and slightly soft if possible)**
200g / 7oz Plain Flour
1 Tablespoon of Baking Powder
1 Pinch of Salt
½ Teaspoon of Nutmeg
50g / 1.7oz Ground or Flaked Almonds
**I have pre-baked my bananas to make them ripe as per the below picture, therefore please also see 'How to ripen your bananas quickly' if you wish to do this.
Method:
1. Weigh out your butter and sugar and then place them in a mixing bowl and whisk together.
2. Add each egg one at a time and whisk in after each.
3. Chop up and dice your 3 ripe bananas and place them in your bowl, mix in with a wooden spoon.
If you have pre-baked and ripened your bananas as I have, then slice off the ends and squeeze out the contents of your banana into your batter and then mix in with a wooden spoon.
4. Weigh out the flour, baking powder, salt and nutmeg and place into a bowl (I just placed them all in my scales bowl) now sieve all the ingredients into your batter and mix together with your wooden spoon.
5. Now weigh out and add the ground almonds.
6. Give the batter a quick whisk (about 10-15 seconds) to combine and then place in a greased or pre-lined loaf tin.
6. Sprinkle the top with brown sugar and bake in the centre of the oven for approx 45-55 mins. (I baked mine on 150°C for 55 minutes in a fan-assisted oven).
7. Once baked, test with a skewer and ensure it comes out clean. If it is still gooey, place back in the oven in five-minute increments and then check again to see if baked fully.
8. When baked place the tin on a wire rack for 10-15 mins to allow the cake to shrink away from the tin, then remove the banana loaf from the tin and allow the cake to cool fully on the wire rack.
If you have pre-lined the tin, then leave for approx 5 -10 mins then tip the cake out of the tin and place on the wire rack to cool fully.
9. Once fully cooled slice and serve. It is slightly crunchy on outside due to the brown sugar and lovely and moist on the inside.
Tip: How to keep a loaf cake fresher for longer.
