Three Things; Monday Lunch – Rachel Allen’s Banana Loaf
Today we have cannibalised a recipe from Rachel Allen’s Bake cookery book. The original recipe involved sultanas soaked in rum, cherries, walnuts orange zest and no chocolate. Our attempt is moist and delicious warm or cold and is a great way to use up any very squashy black bananas you may have lurking.
You will need.
250g (9oz) self-raising flour
Pinch of salt
1 tsp baking powder
150g (5oz) caster sugar
100g (3 ½ oz) butter, softened
1 tsp vanilla extract
475g (17oz) whole bananas (about 4 small ones)
75g (3oz) dark chocolate, possibly 100g (4oz) if you like
13 x 23cm (5x9in) loaf tin
Preheat the oven to 170oC (325oF), Gas mark 3. Lightly butter and line the loaf tin with baking paper.
Sift the flour, salt and baking powder into a large bowl. Add the sugar and butter and, using your fingertips, rub it in until the mixture resembles coarse breadcrumbs.
Whisk the eggs and vanilla extract in a separate bowl, then add the bananas and mash with a potato masher.
Make a well in the centre of the dry ingredients and pour in the banana mixture. Fold the ingredients together with a wooden spoon, then pour into the prepared loaf tin. Smooth the top and bake in the oven for about an hour, or until a skewer inserted into the middle comes out clean. We find it helps to turn the oven down slightly after about 45 minutes to make sure you don’t burn the top (this may just be our oven though!)
Allow to cool for 5 minutes before removing the cake from the tin and leave to cool on a wire rack.
Rachel suggests letting the cake cool and even *gasp* serving left over cake the following day toasted and buttered with a cup of tea. We have never had any left over cake at Shore Cottage Studio so we can’t comment on that particulate serving suggestion. We do know, however, that it tastes great straight from the oven all warm and squashy.