Hello lovelies and welcome back to Sammie’s Space!
Today I will be sharing a recipe with you, I use to doing bits of baking with my mum when I was younger, and I started loving when we use to do bits in food tech in school and ever since then I have loved baking doing bits on weekends and it was one of the positive thing I had when I was going through a struggling time (still helps now). I would love to have my own cafe to share my baking or have my little own baking business(a girl can dream eh!) and just last year I’ve been teaching myself new techniques and fondant work and piping still have a long way to go, it’s just something calming to do even though I can get very frustrated if something doesn’t go right.
Anyway back to the recipe, I will be sharing with you a chocolate banana loaf recipe! I’ve always loved baking banana loaf, use up the last of the bananas so you don’t have to throw any away(unless you don’t like banana bread or bananas, just one question though why are you reading this if you don’t like them;))
Last couple of times they haven’t gone right but that’s okay because all you have to do is keep practising and see what you did wrong and learn from it(I do have to remind myself this every time something goes wrong)
This recipe is the one I always use, it just work’s for me, it’s a Mary Berry recipe which you can not go wrong with.. I’ve added some changes to it but not that much of a change.
100g (4oz) butter, softened
175g (6oz) caster sugar
2 large eggs
2 ripe bananas, mashed
225g (8oz) self raising flour
1 tsp baking powder
1/2 tbsp coco powder
1 tsp almond extract
1 tbsp milk
Step One: Preheat the oven to 180°C/fan 160°C/gas 4. Lightly grease the tin and line it with non-stick baking parchment.
Step Two: Cream together the butter and sugar until it is light in colour and fluffy, then add the eggs one at a time mix after one another. Once it’s all combined add in the bananas then mix together then add in the flour, baking powder, coco powder & almond extract. Once all mixed together add the milk and mix for a couple of seconds.
Step Three: once all the ingredients are mixed, pour into the prepared tin and level the surface, then bake in the oven for 1 hour until well risen and a skewer comes out clean. If it still doesn’t look done just pop some foli on the top to stop it from burning and leave it in for a couple of minutes until it’s done. Leave to cool in the tin for a few minutes then transfer to a wire rack. Enjoy it with a cup of tea or on it’s own.
This tastes delicious, probably best banana loaf I have made.
Hope you all enjoyed reading this post!
I will see you next time
Also a top tip if you wanna bake something or make fried eggs or something like that, but not too sure if the eggs are okay to use them do this trick!
Just fill a bowl with cold water and place your eggs in the bowl. If they sink to the bottom and lay flat on their sides, they’re very fresh. If they’re a few weeks old but still good to eat, they’ll stand on one end at the bottom of the bowl. If they float to the surface, they’re no longer fresh enough to eat.