This traditional banana loaf post has been on the blog since the very beginning! This traditional banana loaf is quite the family heirloom, originally written up in oz, and as you can see from the og recipe below, its been well loved!
I used to make this banana loaf all the time when I was younger, starting with walnuts, and graduating onto chocolate chips when I could start making my own baking decisions! The recipe is so easy and could happily be made as an all in one mix too.
It is also lovely to have a recipe reminder of my nan, who I never got to bake with. The recipe would happily cater for 100g chopped walnuts, 100g choccy chips, 100g mixed dried fruit, anything you fancy really! The recipe is definately more traditional banana loaf than ‘banana bread‘, but that is what really adds to its charm and adaptability! If you find yourself with more bananas to use than called for, with each new banana addition remove an egg- super simple and easy!
Traditional Banana Loaf
Prep Time
10 mins
Cook Time
35 mins
A super quick and easy, extremely adaptable banana loaf recipe!
Course:
Dessert
Cuisine:
English
Servings: 8
Ingredients
- 120 g DF butter
- 120 g Soft brown sugar
- 2 Eggs
- 1 Banana very ripe and mashed
- 1 tbsp Golden syrup
- 1 tsp mixed spice/ cinnamon
- 240 g Self raising flour
- 100 g optional choc chips, walnuts etc
Instructions
-
Preheat your oven to 170°C
-
Cream together your sugar and butter until light and fluffy
-
Mash your overripe banana with a fork and add to the creamed mixture
-
Mix in 2 eggs, syrup and spices
-
Add in flour and stir until combined
-
Add in optional extras and stir until evenly distributed
-
Pour your mixture into your lined tin and smooth out the top
-
Bake at 170°C for 30-35 minutes until a skewer runs clear