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Banana loaf

PUBLISHED: 05:33 05 January 2015

The Pennoyers in Pulham with their banana cake.

The Pennoyers in Pulham with their banana cake.

Archant 2014

This banana loaf is a useful standby when you have a houseful of hungry guests and is perfect for busy people.

The Pennoyers in Pulham with their banana cake.The Pennoyers in Pulham with their banana cake.

“Christmas recipes are quite overdone, there’s very little new about and no-one wants to hear that Granny used to soak her raisins in rum for two days before making her cake.

This banana loaf is a useful standby when you have a houseful of hungry guests at Christmas and is perfect for busy people. It is very popular and the cranberry option is delicious. Quick and easy to make, it keeps for up to a week and the flavour improves with storage. It can be eaten sliced on its own, with a scrape of butter at teatime or even toasted for breakfast.

Very ripe bananas are essential, the blacker the better. Add a handful of dried cranberries to make it more obviously festive and chopped walnuts work well too.

Preheat the oven to 170C, grease and dust a 13cm x 23cm (2lb) loaf tin. Whisk together two eggs with 220g of light muscovado sugar and 50g of dark muscovado sugar until thick and creamy. Beat through 220g of mashed banana (approximately two or three bananas). Mix in 280g of plain flour and 1tsp each of bicarbonate of soda, baking powder, ground ginger and ground cinnamon. Stir through 140g of melted butter until combined. Pour the batter into the tin and bake for about 60 minutes until firm, and a skewer comes out clean. Turn on to a wire rack to cool completely. Store wrapped in tin foil and try not to eat it for a day or two!

The detailed recipe with further hints and tips can be found on our website, www.pennoyers.org.uk.”

The Pennoyer Centre, Station Road, Pulham St Mary, IP21 4QT; 01379 676660; www.pennoyers.org.uk

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