Cake! Banana bread to be exact…

Cake. What’s not to like? Well actually I am quite fussy about cake. I really do prefer home made to shop bought, and very rarely buy cake. Even in posh cafés I am often disappointed in the taste and quality of ‘home-made’ cake. I’m not a cake snob (well maybe a bit!), I just don’t really like overly sweet cake made with slightly inferior ingredients. And how long has that cake been sat on the counter?  But good cake is one of the easy simple pleasures that make life worth living.

So I found myself with some rather squishy bananas, and some left over chocolate from the Christmas tree. Banana bread is always a reliable go-to for such things, and I have several recipes I like to use or adapt. The one I used today is from The Little Red Barn Baking Book by Adriana Rabinovich.

I adapted it to use less sugar, and used chopped up milk chocolate tree decorations instead of dark choc chips.

Ingredients

  • 75ml milk
  • 1 tsp vinegar (white wine/cider)
  • 250g plain flour
  • 1 tsp bicarb of soda
  • ½ tsp salt
  • 110g butter
  • 50g light brown sugar
  • 60g golden caster sugar
  • 2 eggs
  • 250g mashed ripe bananas (about 3 bananas)
  • 75g chocolate, chips or chopped

Method

  • Preheat the oven to Gas Mk4/180°C. Butter and flour a large loaf tin, or line with baking parchment (that’s what I do).
  • Combine the milk and vinegar in a cup and leave for 10 minutes.
  • Put the flour, bicarb and salt in a bowl.
  • Cream the butter and sugars. Add the eggs one at a time and beat well.
  • Fold in the mashed bananas and chocolate.
  • Add the dry ingredients alternately with the milk, and mix until just combined.
  • Pour into pan. Bake for 50-60 minutes until a skewer or cake tester comes out clean. Check after 45-50 minutes and if it looks very brown but isn’t quite done cover with a piece of foil and bake for another 10 minutes.
  • Leave for 5-10 minutes in the tin before turning out.

This freezes well. Sometimes I freeze slices between pieces of greaseproof paper or baking parchment. They don’t take long to defrost and then a few seconds in the microwave gets them back to delicious, fragrant, banana-y dampness.

Enjoy!

3 thoughts on “Cake! Banana bread to be exact…

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