Happy Sunday everybody! (Or *insert day* you are reading this.) Today marks the day I’ve finally used our oven for baking which I’m going to confess I was a little nervous about seen as I’ve spent all my baking life adapted to one oven, how it works, the right settings to have it on etc and nailed the spec aspect. In our new oven I’ve already burnt a pizza to a crisp and had a few to many overly brown dinners but I had to bite the bullet one day of baking and seen as today as I write this Ryan’s parents are coming over and not to help us paint a wall or put a shelf up but just to see us, have a cuppa and chat so I’d feel like a rude hostess if I wasn’t able to offer a slice of something nice!
I thought I’d stick to basics and go with a classic banana loaf, and also because there were 2 bananas sitting on the side looking rather sorry for themselves. This recipe is a by my favourite and trusted baker, Mary Berry and it hasn’t failed me, yes, I’ve already had a slice...you’ve got to try the goods first, right?!
I’ll leave you with a photo from my current favourite nook of the flat where i sat and enjoyed my slice accompanied with a cuppa, and pop the recipe below, enjoy!
How to create
Start by prepping your oven to 180°C and grease and line your loaf tin.
Pop all the ingredients together in a bowl and mix together. (See, I said it was easy!)
Pour your mixture into your loaf tin and level off, pop into the oven for around an hour. Mine took 45 mins with me taking it out after 30 mins to cover it in tin foil as it was already brown but not fully baked.
Leave to cool in the tin for 10 mins and then move onto a cooling rack.
Boil kettle, make a cuppa, cut into cake, and enjoy!
What you’ll need
100g butter, softened
175g caster sugar
2 ripe bananas, mashed
225g self-raising flour
1 tsp baking powder
2 tbsp milk