I bought some bananas at the weekend and ended up not eating any of them … waste of money? NO! I used the old, mushy, brown bananas to make BANANA BREAD! Perfect with a cup of tea, slathered with lots (and lots) of butter! I made 2 loaves: the first one turned out great … but the second one caught on the top a little bit –  I won’t show you what that one looked like …

Ingredients (makes 2 loaves):

  • 6 very ripe bananas (i’m talking brown and mushy!)
  • 125ml vegetable oil
  • 115g butter (softened)
  • 335g caster sugar
  • 4 free range eggs
  • 450g plain flour
  • 2tsp baking powder
  • 1tbsp ground cinnamon
  • 1tsp ground cloves (optional)
  • 1/2tsp salt
  • 225g raisins
  • 225g pecans (optional – I did not use because I really hate pecans!)

Method:

  • Preheat your oven to 200deg.C. Grease and line 2 medium loaf tins
  • Mash the bananas with the vegetable oil in a bowl and set aside. I used a potato masher for this stage. It does seem like a lot of oil, but don’t worry keep mixing and it’ll come together eventually. It does make the cake lovely and moist, promise!
  • In a seperate, large mixing bowl, cream the butter and the sugar together until pale and fluffy. If you’re used to making cakes, don’t worry it will cream eventually, it just takes a bit longer because there is less butter!
  • Beat the eggs into the butter/sugar mix, one at a time. Use a wooden spoon for this stage.
  • Now stir the banana mixture until everything is well combined. It will not look appetising at this stage so don’t worry!


  • Sieve the flour, baking powder, ground spices and salt into another bowl and gently fold into the banana mixture. Make sure you get right to the bottom, combining all the flour to the wet mix.
  • Finally, fold in the raisins and any other dry ingredients you want to add. I’m going to try dark chocolate next!
  • Spoon the mixture into the prepared cake tins and transfer to the preheated oven. Now, the recipe I used said to bake for 1.5 hours. BUT my oven is fan assisted so it baked in just over an hour! Make sure you do check the loaves as the top can catch quite easily as it’s rising. If it looks like it’s colouring too much, cover it loosely with tin foil.
  • To check if it’s ready, insert a knife or skewer into the thickest part of the loaf. If it comes out clean it’s ready!
  • Leave your loaves to cool before removing.


I love banana bread, spread thickly with butter and with a cup of tea 🙂 perfect. My colleagues clearly agree as this picture was taken moments after I got it out of the tin.

A cooks greatest compliment? An empty plate!

Advertisements