I can’t believe how quickly the last six months have flown by. It just seems like two minutes since we were glued to the tv, awaiting the announcement from Boris that we were going into lockdown!
People will remember lockdown for many reasons; trying to keep it all together whilst living on top of each other, opening the home bar (not only during the week but during the afternoons too), hoping that the couple of loo rolls left in your bathroom will last until the next supermarket delivery …..and then there’s baking! Baking became one of the nation’s number one pastimes. Relieving boredom, entertaining kids, providing treats with your morning cuppa (remember the bar opens in afternoon!). Flour became a much wanted commodity. In fact, anyone who could, started to bag up their own flour to sell….huge towers of flour-bags looking more like something out of a drug bust crime scene from CSI!
I can’t verify this 100%, but I’m pretty sure that the number one searched for recipe was for ‘Banana bread’. Using up all the black speckled skin bananas in an oh so simple recipe. A quick win all round. Instant home made cake gratification. Smug achievement!
We too were part of the banana bread revolution. It’s so good and it really is so easy. I defy anyone not to enjoy a slice. Please feel free to share your banana bread recipes and results.
Here’s the recipe we used. It’s a BBC Good Food recipe
Credit also to Andrew Scattergood, who unlike me, sticks to the recipe exactly! (and thus prevents cock-ups).
- 140g butter, softened, plus extra for the tin
- 140g caster sugar
- 2 large eggs, beaten
- 140g self-raising flour
- 1 tsp baking powder
- 2 very ripe bananas, mashed
- 50g icing sugar
- handful dried banana chips, for decoration
- Heat oven to 180C/160C fan/gas 4.
- Butter a 2lb loaf tin and line the base and sides with baking parchment.
- Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
- Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
- Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.
- Cool in the tin for 10 mins, then remove to a wire rack.
- Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
- Drizzle the icing across the top of the cake and decorate with a handful of banana chips.