Banana Bread

Banana Bread - MS Word document for downloading

To me, one of the beauties of this delicious Banana Bread recipe is that it can be cooked at the same time as reheating one of the casseroles I cooked on Sunday with the roast, thus making really economical use of the heat in the top oven. It takes 1 hour at 180C- Gas Mark 4. It’s quickly put together and freezes really well. Serve thinly sliced, with a little butter (or a lot!) and preferably freshly made.

You will need a 1 kg (2lb) loaf tin (9″x5″)

Preparation time: 10 minutes (by hand)

Cooking time: 1 hour

This can be made in the processor, although that does cut up the sultanas a bit. I prefer to make it in a large bowl, using an electric whisk for the margarine and sugar, but you could just use a wooden spoon.

I cut this recipe out of a magazine some time ago. I have the initials JT by it. I’m guessing that could be John Torode, but I can’t be sure. If it is, I feel very cheeky suggesting chopped dried apricots (the ready to eat ones), as an alternative to the mixed candied peel! If I’m in a hurry, I use chopped nuts.

Ingredients and Shopping List

• 2 large, ripe bananas
• 1 tablespoon lemon juice
• 50g (2oz) margarine
• 50g (2oz) caster sugar
• 2 large eggs, beaten
• 225g (8oz) self raising flour
• 50g (2oz) sultanas
• 50g (2oz) mixed candied peel, chopped
• 50g (2oz) halved walnuts, chopped
• 150ml (¼ of a pint of milk)

Method.

1. Pre-heat the oven - 180C or Gas Mark 4.
2. Grease and line the base of the loaf tin.
3. Mash the bananas with the lemon juice.
4. Cream the marg and sugar until soft and light.
5. Beat in the mashed bananas, then the eggs, flour and remaining ingredients.
6. Spoon into the tin and bake for about one hour until firm to touch.
7. Cool in the tin for at least 10 minutes, before turning out onto a wire rack.

Serve thinly sliced, spread with butter or margarine.

Liz Milton