I can’t think of many things which beat the taste of freshly baked banana bread. Well, that’s a lie, winning the lottery must be pretty awesome, but seeing as I’ve never won and you can’t actually eat pound notes (I suppose you could, but I bet banana bread is infinitely better and doesn’t bear the risk of dysentery) I’ll stick to my guns and wager this is well worth a bake.
Taken from Hummingbird Bakery Cook Book:
270g soft light brown sugar
200g peeled bananas, mashed
280g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground ginger
140g unsalted butter, melted
1. Grease a 23x13cm loaf tin and dust with flour. Preheat the oven to 170C / 325F
2. Put the sugar and eggs in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well incorporated. Beat in the mashed bananas.
3. Add the flour, baking powder, bicarbonate of soda, cinnamon and ginger to the sugar mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the egg mixture. Pour in the melted butter and beat until all the ingredients ar well mixed.
4. Pour the mixture into the prepared loaf tin and smooth over with a palette knife. Bake in the preheated oven for about 1 hour or until firm to the touch and a skewer inserted in the centre comes out clean. Leave the cake to cool slightly in the tin before turning out to a wire cooling rack to cool completely.
Directions for use: This cake tastes even better a couple of days after baking!