I loovee baking with bananas, and in my opinion, banana bread, banana muffin, or banana cake actually tastes better the day after it’s baked. My overripe bananas usually end up in a baking tray, transformed into a batch of banana muffins. I’ve already posted about my staple banana muffin recipe here. It’s foolproof, and it’s very good. My blog wouldn’t be complete if I didn’t post about my favourite banana loaf recipe. It’s from Hummingbird Bakery, my food heaven in Notting Hill, London. You could find the original recipe in this book.
Here in Jakarta, brown sugar (I mean the real, imported, brown sugar) is rarely available in the supermarket and the price is very expensive. That’s why sometimes I use palm sugar instead. If you use palm sugar, your banana loaf will be darker (you could see at the photo above), and “stronger”. The brown sugar version, IMHO, gives a milder taste.
- 270g soft light brown sugar/palm sugar
- 2 eggs
- 200g bananas, mashed
- 280g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 140g unsalted butter, melted
How to Make
- Grease a 23x13cm loaf tin and dust with flour, or line the tin with baking parchment. Preheat the oven to 170C.
- Put the sugar and eggs in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well incorporated. Beat in the mashed bananas.
- Add the flour, baking powder, bicarbonate soda, cinnamon and ginger to the sugar mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the egg mixture. Pour in the melted butter and beat until all the ingredients are well mixed.
- Pour the mixture into the prepared loaf tin and smooth over with a palette knife. Bake in the preheated oven for about 1 hour or until firm to the touch and a skewer inserted in the centre comes out clean. Leave the cake to cool slightly in the tin before turning out to a wire cooling rack to cool completely.
Makes 8-10 slices