More often than not, the simplest recipes are the tastiest. The flavours in these simple creations are of the natural ingredients without all the fancy fanfare of what baking and cooking has become today.
This recipe is from a 1970s cookbook: the creations appear dated and there was never any gloss to fade on the photographs.
It is one of those sustainable recipes pulled out of the top drawer to use up blackening bananas decaying in your fruit bowl.
Banana loaf is yummy, frosted or unfrosted, and is a favorite with kids and adults alike.
Ingredients (for two loaves):
- 200 g self-raising flour
- ½ tsp salt
- ¼ tsp cinnamon
- 100 g butter
- 150 g sugar
- 400 g ripe banana, mashed
- 2 standard eggs
- 50 g lemon zest
- 50 g chopped walnuts
Method:
Mix flour, salt and cinnamon well with a whisk and set aside. Mix butter, sugar, zest and egg with a whisk, then add the banana. Once combined, add the flour mix and finally fold in the walnuts.
Distribute evenly between two standard loaf tins. Unless using single-use tins, put baking paper on the bottom of the tin and rub butter around the inside.
Place into a preheated 170°C oven without fan and bake for 50 minutes. Then increase the temperature to 180°C and bake for an additional 10 minutes. Remove from oven to cool.
Banana loaf with your tea or coffee: you can’t beat it.
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