Scrumptious Banana Loaf!

My Yummy Banana Loaf!

Banana bread first became a standard story of American cookbooks with the spread of baking soda and baking powder in the 1930s it later gained more acceptances with the release of the original Chiquita Banana's Recipe Book in 1950.

TIP: When pouring mixture into rectangular tin, make sure there is not an over flow of cake mix as it will break whilst rising in the oven. Put the amount of the level of the tin.

Ingredients:

·         285g/10oz plain flour
·         1 tsp bicarbonate of soda
·         ½ tsp salt
·         110g/4oz butter, plus extra for greasing
·         225g/8oz caster sugar
·         2 free-range eggs
·         4 ripe bananas, mashed
·         85ml/3fl oz buttermilk (or normal milk mixed with 1½ tsp lemon juice or vinegar)
·         1 tsp vanilla extract

Preparation method:

• Preheat the oven to 180C/350F/Gas 4.
• Grease a 20cm x 12.5cm/8in x 5in loaf tin
• Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
• In a separate bowl, cream the butter and sugar together until light and fluffy.
• Technique: Creaming butter by hand
• Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Fold in the flour mixture.
• Pour the cake mixture into the tin. Then transfer to the oven and bake for about an hour, or until well-risen and golden-brown.
• Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.