Week Five - Banana Bread

Almost forgot to come and update the blog this week, feeling very tired all of a sudden and I think the reality of #5 being here in just 13 weeks is starting to hit home! I'm really hoping that I can keep this up with a newborn as well as the cooking because at the moment I'm actually really enjoying making something different each week, and it gives the kids a chance to get involved in baking something for themselves too.


This week I had to bake two cakes, one for the kids and one for hubby, he wouldn't let me hear the end of it if I didn't make him one too!


This cake is the easiest recipe I have come across for banana cake and it always turns out moist and full of flavour. 


BANANA BREAD


INGREDIENTS
160gm white sugar
60gm margarine
2 eggs
3 medium bananas (or 2 large)
1/4 cup milk
2 tsp vanilla essence
225gm Plain Flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder


METHOD
1. Preheat oven to 180C. Spray one loaf pan (see notes) with non stick cooking spray.
2. In a medium bowl beat the butter and sugar for 10mins until pale and creamy.
3. In a separate bowl mash the bananas, add the eggs, milk, vanilla essence and stir to combine. Add to butter mixture and beat for a few minutes until well blended.
4. Sift the flour, baking soda, salt and baking powder into the banana mixture. Stir to combine.
5. Pour into pan and bake for 60min. Cake is done when a skewer inserted comes out clean.
6. Rest the pan on it's side for 10mins before turning cake out onto a wire rack to finish cooling.


NOTES
The pan size is a big factor here. I have a smaller size pan which measures around 8.5in(L) x 3in(W) x 2.5in(D). I cook my cake for 65mins and it comes out perfectly every time. I tried to cook it in a larger 9x5x3 inch loaf pan and at the 60min mark it was too far gone. I would suggest testing it at 50mins, and giving it 5mins each time until its done.

You can add a variety of things to this bread, I have tried chocolate chips, walnuts, flaked almonds on top, coconut or oats throughout and sprinkled on top, chopped dried apricots, sultanas, cranberries etc etc etc I really just like the original, but the variations are good if you want to change things up.


I've never had to use baking paper in the pan, it always comes away easily and has never stuck.


When cooled, cut into slices and individually wrap for school lunches, or snacks for yourself. With the slightly smaller loaf size I got 9 decent slices, plus the two end pieces. 


It freezes well and holds it shape, doesn't dry out when defrosted and stays nice and moist without going soggy. I recommend freezing it in slices because if its anything like this house one loaf will do one afternoon tea with no leftovers!