This is, without a doubt, one of the greatest achievements of the barking baker thus far. It is moist and delicious. It takes an hour to cook and it is worth every second. Alternatively, turn it into a chocolate chip and banana muffins - just add your favourite chocolate to the mix and pop in cupcake holders! You can also make little jars with this very similar recipe.
Do it. Get excited.
Do it. Get excited.
Ingredients
Method
Whisk the eggs, sugar and butter together until well combined (about 1.5 minutes). Add the flour and whizz slowly (otherwise it will go everywhere!). It will be quite a solid paste at this stage.
Break in the bananas and whizz until all smooth. The mix will get a bit more fluid/wet now.
Cut out some baking paper to cover the bottom of a loaf baking tin. Pour the mix in and chuck in the oven.
Cook for 15 mins at 200 degrees then cover with tin foil to stop it burning on the top. Cook for a further 37 mins (or thereabouts, every oven is slightly different). Basically it's done when you can stab it with a knife and it comes out clean.
Turn it out and try and resist eating it all!
- 85g butter (3 oz)
- 170g caster sugar (6 oz)
- 2 eggs
- 170g self raising flour (6 oz)
- 285g bananas (about 3 big ones)
Method
Whisk the eggs, sugar and butter together until well combined (about 1.5 minutes). Add the flour and whizz slowly (otherwise it will go everywhere!). It will be quite a solid paste at this stage.
Break in the bananas and whizz until all smooth. The mix will get a bit more fluid/wet now.
Cut out some baking paper to cover the bottom of a loaf baking tin. Pour the mix in and chuck in the oven.
Cook for 15 mins at 200 degrees then cover with tin foil to stop it burning on the top. Cook for a further 37 mins (or thereabouts, every oven is slightly different). Basically it's done when you can stab it with a knife and it comes out clean.
Turn it out and try and resist eating it all!
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