It’s about time I made a loaf cake.
I didn’t own a loaf tin until last week actually.
I’ve seen many recipes using 2lb loaf tins, but I went and bought a 3lb one because my family can eat.
I do love a banana bread, but I also love to jazz things up. I’ve added chopped walnuts for a nutty crunch, and dark chocolate pieces for pockets of its bittersweet flavour. I was also easy on the amount of sugar because ripened bananas are already sweet as is.
The purchase of a loaf tin may mean I’ll start baking loaves of bread and many more loaf cakes, who knows?
Below’s recipe is for a 2lb tin, but just do some quick maths to adjust the measurements for a larger (or smaller) tin.
- 3 large ripe bananas
- 250g plain flour, sieved
- 75g caster sugar
- 100g brown sugar
- 120g unsalted butter, soft
- 1/2 tsp baking powder
- 2 large eggs
- 1 tbsp milk
- 1 tsp ground cinnamon
- 70g chopped walnuts
- 70g chocolate chunks (I prefer dark chocolate)
- 1 tsp vanilla extract
- Pinch of salt
- Preheat oven to 180ºC (160ºC fan)/ gas mark 4. Grease a 2lb (23×13cm) loaf tin with butter.
- Peel and mash the bananas in a bowl.
- In a separate bowl, cream together the butter, caster sugar and brown sugar with a wooden spoon or whisk until well combined and paler in colour.
- Beat in the eggs one at a time, add the vanilla extract, then fold in the mashed bananas, flour, baking powder, milk and cinnamon.
- Fold in the chopped walnuts and chocolate chunks.
- Spoon the batter into the loaf tin, and place into the oven for 50 minutes to 1 hour, or until the cake springs back when tapped gently.
- Leave to cool, then enjoy!
Tip: If your bananas aren’t ripe, roast them (unpeeled) in the oven for 20 mins at 180ºC (160ºC fan)/ gas mark 4. The skins should be black. Peel and mash them up as usual, but leave to cool before adding to the cake batter.