Friday, 14 October 2016

Mary Berry's Banana Loaf

It's best whilst it's still warm! (and yes, we do have mugs with our initials on)
It's best whilst it's still warm! (and yes, we do have mugs with our initials on)
It was Thursday when I felt like I could actually stop and breathe for the first time this week. Time has absolutely flown by and I haven't been able to do nearly as much in my personal time as I would have liked. This, unfortunately, meant being a bit lax on my healthy eating and exercise regime and left me with a bowl of over-ripe, half brown bananas.

If I'm honest, I've realised lately that I'm fussier with food than I thought I was. The thought of brown bananas does make me feel queasy but with brown bananas can come something beautiful... Banana loaf!


I didn't need to think twice about which recipe I would use and turned straight to the Queen of baking, Mary Berry (Although, I did add cinnamon to this recipe because I'm obsessed). My mum has baked this Banana loaf so many times and it is one of my favourites. Better still, Tom had never tried it!

It is such a simple recipe where you literally chuck all of the ingredients into a bowl and mix. Completely fool-proof and so worth it!

Ingredients
For the loaf:

- 100g softened butter
- 175g caster sugar
- 2 large eggs
- 3 ripe bananas (mashed)
- 225g self-raising flour 
- 1tsp baking powder
- 2 tbsp milk
- 1tsp cinnamon

For the drizzle:

- 3 tbsp honey
- 1 tbsp sugar
Method

1. Preheat the oven to 180C/380F/Gas Mark 4.
2. Lightly grease a 2Ib load tin, then line the base and sides with baking parchment.
3. Measure all of the ingredients into a mixing bowl and mix for about 2 minutes until it is well blended. 
4. Spoon all of the mixture into the tin and level the surface.
5. Bake in the pre-heated oven for about 1 hour, until well risen and golden brown. Another way to know if it's ready is by putting a skewer into the middle. If it comes out clean, it's done!
6. Whilst the loaf is cooling in its tin, heat up the honey until it is warm. Drizzle all over the loaf and then sprinkle sugar on top.
7. When it is cool, pull the loaf out of the tin, peel off the parchment and allow it to finish cooling on a wire rack.

The honey and sugar really makes a difference!
The honey and sugar really makes a difference!
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