This wholesome, moist Banana Loaf Cake is a firm family favourite in our house. I usually make it when I have too many over ripe bananas or I find them being sold off in my local supermarket.
This is best made with the brownest, ripest bananas, even those which you feel you wouldn’t eat, as they have greater depth of flavour and mash really well for the cake.
You can make and keep this cake in an airtight container for up to a week. It’s great to take on picnics, to sports events or tea parties.
285g Plain Flour
1 tsp bicarbonate of soda
1/2 tsp salt
110g butter, and a little extra to grease the tin
225g caster sugar
2 large eggs
4 ripe bananas, mashed together
85ml buttermilk or you can use milk mixed with 1 tsp lemon juice or vinegar
1 tsp vanilla extract
Preheat the oven to 180 degrees centigrade or 350 degrees fahrenheit/ Gas Mark 4
Grease a loaf tin of approx 20cm x 12cm and line with greaseproof paper
Cream the butter and sugar together, and add the vanilla extract
Add the eggs, mashed bananas and butter milk
Fold in the sifted flour, bicarbonate of soda and salt and mix together well
Pour the mixutre into the prepared tin
Bake in the oven for an hour, or until well risen and golden brown
Once cooked, take out of the oven and cool in the tin, before cooling completely on a wire rack before serving