Not having a signature banana loaf, I've been feeling a bit lacking as a mum. The thing is, it's always been one of those things I baked because I had to. The rapidly blackening bananas in the fruit bowl would eventually guilt me into baking one. It was always ok, but would never have made it into my top ten. So I've been tweaking the recipe in the hope of a recipe that can go in the 'take to university' book for the Smalls. I'm not sure this is THE one, but it's a lot closer than I've been before. The secret? Brown sugar for a deeper, more caramel flavour and yoghurt to make it lighter and springier more delicious with a cuppa. Why not have a go with your Smalls and see what you think. It's super quick and easy and they will love the mashing of the bananas.
250g self raising flour
1 tsp bicarbonate soda
1/2 tsp cinnamon
115g Stork or softened butter
150g soft light brown sugar
2 large eggs
80g natural yoghurt
1 tsp vanilla extract
4 over-ripe bananas (mashed)
Grease your loaf tin (bottom and sides) and line the bottom with a sheet of greaseproof paper.
Preheat your oven to 180°
If you want to pre-weigh your ingredients to reduce the mess and speed up the bake, you can weigh up the bicarb, cinnamon and flour together. Yoghurt and vanilla can go together and you can pre mix the butter and sugar.
1. Mix together your butter and sugar until smooth.
2. Add a couple of spoonfuls of flour, vanilla extract and both eggs and mix until combined.
3. Mix in the rest of the flour and cinnamon, followed by the yoghurt and mashed bananas.
4. Pour the mixture into your loaf tin and bake for 60-80 minutes. The cake will be done when a skewer comes out clean. You should be able to easily turn it out onto a wire rack and let it cool completely before eating.
You could vary the bake by adding chocolate chips, nuts, raisins or seeds.