Easy yummy Banana Bread/Cake

[Ladygardener]

I was looking at the bananas in the fruit plate this morning and thinking I would'nt get round to eating them before they go off. I've found a really simple recipe online, it was the 1st one I clicked on and because I had all the ingredients and it looked simple I decided to give it a try.

I was'nt disappointed, it tastes delicious although more like cake than bread.

Banana Bread Recipe

Prep time: 5 minutes
Cook time: 1 hour
Yield: Makes one loaf.

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Ingredients

3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup) 3/4 cup is plenty that's what I used.
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

Method

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

[Tig]

That looks lovely LG, and such a simple recipe too. That'll be gas mark 4 for my oven.

[Ladygardener]

It's an American one Tig, they did'nt give the gas mark number only 350f or 175c.

[Rosefriend]

Just shown OH Ladygardener and we have decided to make one as well...

Bananas are still good but it is only time!!

Thanks for posting !

RF

[Ladygardener]

It's so easy Rosefriend. My Bananas were'nt over but they were easy to mash with the potato masher. Do let me know if you enjoy it.

[Missredhead]

I dont have any baking soda..do you have to use it....I have baking powder but thats not the same thing is it?

[Ladygardener]

No not the same thing Missredhead. The baking soda makes little bubbles in the mixture when it's added, almost like a fizz. I know you can make baking powder with baking soda and cream of tartar but I'm not sure you can make baking soda.

[Rosefriend]

Nov 3, 2013 7:29:33 GMT Ladygardener said:

No not the same thing Missredhead. The baking soda makes little bubbles in the mixture when it's added, almost like a fizz. I know you can make baking powder with baking soda and cream of tartar but I'm not sure you can make baking soda.

Daft question perhaps - I have Bicarbonate of Soda - can I use that??

Rf

[Ladygardener]

Yes Rosefriend, that's the one. I used Dr. Oetker Bicarbonate of Soda too, otherwise known as baking soda.

[Rosefriend]

Nov 3, 2013 7:43:47 GMT Ladygardener said:

Yes Rosefriend, that's the one. I used Dr. Oetker Bicarbonate of Soda too, otherwise known as baking soda.

That's what I have in the house Dr.Oetker - thanks LG..

RF

[Auricula]

Isn't that an American recipe Ladygardener if it is in cups? How big does the cup have to be?
It looks like a good recipe but I always ignore American ones cos I don't know how they define "cup" How do you know which size cup to use to fill a 4x8" loaf tin??? My cups are mainly mugs  ( don't hey have weights and scales in the USA )
P.S. what's "all purpose " flour ? 

[owdboggy]

Nov 3, 2013 10:16:55 GMT Auricula said:

Isn't that an American recipe Ladygardener if it is in cups? How big does the cup have to be?
It looks like a good recipe but I always ignore American ones cos I don't know how they define "cup" How do you know which size cup to use to fill a 4x8" loaf tin??? My cups are mainly mugs  ( don't hey have weights and scales in the USA )
P.S. what's "all purpose " flour ? 

 www.deliaonline.com/home/conversion-tables.html.  Scroll down for Cups
All purpose flour is plain flour
Bicarbonate of soda is Baking soda

[Ladygardener]

owdboggy I used Self Raising Flour and as you can see the cake turned out lovely.

Auricula I don't think it matters what size cup you use as you're using the same size cup to measure everything so the quatities will be accurate. The only thing which is'nt measured is the egg and I don't think it matters if it's a medium or large one.

[Auricula]

Thanks Ladygardener

[Rosefriend]

We only have Plain flour so I shall do it with Soda and no Baking powder I think - even though you have used SR Ladygardener...both would possibly be too much methinks.

RF

[Ladygardener]

Yes fair enough Rosefriend, I just never thought of using plain flower but you're right to use what you have.

[Ladygardener]

Nov 3, 2013 18:05:46 GMT Auricula said:

Thanks Ladygardener

I used a small mug Auricula which i just measured, it holds 250ml liquid so that'll give you an idea of the size.

[Auricula]

hanks again

[cygnet]

I love banana bread and love making them! Didn't include an egg in them for ages. And then, what a difference!

The recipe varies. I used to do it by sight, more or less. A scone mixture with bananas and baking powder.

This is my latest edition. I got it from somewhere, can't remember.
100g (3.5 oz) raisins.
75ml (2.5 fl oz) Irish Whiskey or black rum
250g (9 oz) self-raising flour
pinch of salt
1 level tsp baking powder
150g (5oz) caster sugar
100g (3.5 oz) butter, softened, plus extra to serve
50g (2 oz) walnuts or pecans, chopped (optional)
2 eggs
1 tsp vanilla extract
Finely grated zest of 1 orange (optional)
475g (17oz) whole bananas (about four small ones)
50g (2oz) glace cherries, halved.

13 x 23cm (5x9in) loaf tin.

1. Preheat the oven to 170c (325F), Gas mark 3. Lightly oil and line the loaf tin with parchment paper.
2. In a small saucepan, gently simmer the raisins in the whiskey or rum for 2-3 mins, then remove from the heat, cover and leave for 1 hour to plump up.
3. Sift the flour, salt and baking powder into a large bowl. Add the sugar, buytter and chopped nuts (if using) and, using your fingertips, rub it in until the mixture resembles coarse breadcrumbs.
4. Whisk the eggs, vanilla extract and orange zest in another bowl. Add the bananas and mash very well with a potoato masher. Add the cherries.
5. Make a well in the centre of the dry ingredients and pour in the banana mixture. Gently but thoroughly bring all the ingredientes together with a wooden spoon, then pour into the prepared loaf tin. Smooth the top and bake in the oven for 1-1.25 hours or until a skewer inserted intot he middle comes out clean.
6. Allow to cool for 5 minutes before removing the cake from the tin. Serve sliced and buttered.

Only the first two times (once with rum, once with whiskey) did I simmer the raisins and wait for them to plump up. Usually that part was rushed. While I mixed everything else, they got a brief wetting! Then-straight in to the mix!
I use the wrapping of a lb of butter in the tin, not parchment paper. I use the shop bought pancake Tuesday lemon mix instead of the zest of one orange. Never use the cherries. Don't have them and never remember to buy any. I used almond essence till the tiny bottle ran out, twice. Just bought essence there, over the christmas.
I never measure the bananas, just whatever I have or whatever looks good. Don't use a pototo masher either. My bananas are always brown so a fork does 'em!
The butter wrapper doesn't fit/stretch to the ends of the tin so I butter the parts that are showing.
Only recently, on advice from my brother do I cover them in oven for the first half an hour. I suffered them going very dark before the centre got baked, y'know?

I had photos but I can't find them in my photobucket accounts. May drop back later if I find them for yeh...

Mine is a fan oven so, I think 170 is way too high. Try 150 or 140 or something....

[cygnet]

A recent banana bread to the above recipie. Includes the whiskey soaked raisins and some walnuts.

Alongside some brownies, sans icing sugar...