Banana bread is probably one of the most enjoyed and easiest of cakes/breads to make. I’m actually making this the night before the first day of the new school year with lunch boxes in mind. Of course, the twins have helped me by mashing the bananas. If your a mum at home, thinking you would like to make this cake with your little ones, its ideal because whilst you are measuring out ingredients, your little darlings are mashing the banana.
If you are a teacher thinking of giving this recipe to your pupils, Id say don’t let them mash the banana at home. Make them mash it in school, because mashed banana will go brown and icky quite quickly. The rest of the ingredients can be easily measured out and prepared before they come to school. It is also a cake that takes some time to bake. It indicates 45 minutes at gas mark 3, which when I tested it with a knife through the middle, was certainly way off the mark. I turned the gas up to 5 and gave it another 20 minutes, checking periodically to make sure it didn’t burn.
PREP TIME: 20 MINUTES (DEPENDING ON WHETHER ITS WITH CHILDREN AT HOME OR PUPILS IN SCHOOL!)
COOKING TIME:45 MINUTES (CHECK, AND USE YOUR INITIATIVE!)
225g/8oz vegetable fat, plus extra for greasing
90g/3¼ oz of castor sugar
150g/5½oz plain flour
3tsp baking powder
1tsp bicarbonate of soda
3 ripe bananas, mashed (by little angels!)
The book itself is set out in categories of countries. The banana bread is in the USA & Canada section. Other countries being Latin America, Africa, United Kingdom, Ireland, France, The Mediterranean, Germany Austria and Switzerland, Scandinavia, Eastern Europe and Russia, Israel, Asia and finally Australia and New Zeland.
Banana bread has been a classic in North American cookbooks since the 1930′s, when baking powder and bicarbonate of soda became popular raising agents. This quick to prepare bread uses fully ripe bananas – the riper the better. The result is moist, sweet deliciousness!
1. Preheat the oven to 160ºC/325ºF/Gas Mark 3. Grease a 450-g/1lb loaf tin. Put the vegetable fat and sugar into a large bowl and beat together well, then add the flour, baking powder, bicarbonate of soda and salt and mix to combine. Add the water and eggs and beat until light and fluffy.
2. Add the mashed bananas and mix to combine. Spread the mixture in the prepared tin. Use a spatula dipped in a little oil to score an impression along the centre of the loaf (I forgot this part!)
3. Bake in the preheated oven for 45 minutes until a skewer inserted into the centre comes out clean. (This didn’t happen for me. the knife I used came out covered in unbaked mix, so I turned the gas up to 6 and baked for a further 20 minutes) Remove from the oven and leave to cool in the tin for ten minutes, and them turn out onto a wire rack and leave to cool completely. Cut into slices and serve.
If you have a blender or food processor, chuck all the ingredients in there and whiz it up. My kids much prefer this method as it isn’t so laborious and they enjoy taking turns switching it on. I prefer the food processor as its less dishes to clean, and less chance of a mess!!
And here is the end result! Quite yummy with a cup of coffee and a little butter on it. I hope you enjoyed this blog post. If you decide to bake this cake, please share your pictures with me via y facebook page, instagram or twitter!! and hash tag it #niasian!!
Bye for now! xxx