Tuesday’s Banana loaf recipe

Tuesday, our supervisor/super-barista/occasional street food chef never fails to blow us away with her talents - they know no bounds! When she told us one day that she was bringing us a banana loaf for a staff meeting we knew it was going to be good. Oh boy, oh boy did she deliver. Mmmmhmmm.

Tuesday has kindly let us share her recipe here to spread the banana loaf joy! We’re writing this amidst the 2020 UK coronavirus lockdown, it seems like everyone is making banana loaves right now but we assure you that this one is worth your attention…

This has to one of the easiest banana loaf recipes you'll find. This moist, delicious banana loaf is perfect to use up those old bananas, the more overripe the better, we think, and it's accidentally vegan too! It’s easy to customise this recipe with your own toppings/additions. We’ve added optional (dairy-free) chocolate to the one pictured here.

Prep Time 10-15 Mins

Cooking Time 45 Mins

You’ll need

Ingredients:

• 250g self raising flour

• 125g light brown sugar 

• Pinch of salt

• 100ml oil (we used rapeseed oil)

• 2 large ish bananas

• Vanilla essence if you fancy

• As much dark chocolate as you like!

Stuff:

• Sieve

• Mixing bowl

• Loaf tin

• Greaseproof paper or liner

• Wooden spoon

• Measuring jug

• Scales

Method

• Pre-Heat your oven to 180°c

• Prep your loaf tin by lining with greaseproof paper or liner

• Measure out all your ingredients

• Mash your bananas

• Sift the flour into your bowl, and mix in the salt and sugar

• Add the oil (and vanilla if using) and mashed bananas and mix with the spoon. It should be a soft dropping consistency, if too wet, add a little flour, if too dry, add more oil

• Optional - add the chocolate and mix in

• Scoop the mixture into your loaf tin

• Sprinkle the top with a little more sugar for a crunchy top if you like

• Cook in the oven for about 45 minutes, or until a skewer comes out clean

• Leave to cool in the tin for ten minutes

• Carefully take your loaf out of the tin and leave to cool on a cooling rack

• Top your loaf however you wish, or leave it naked to enjoy it in all it’s banana-y glory

• Time to enjoy… eat as a cake, or consider toasting it under the grill and adding some spread

NOTE

This recipe is pretty forgiving and you can substitute ingredients for whatever you have in your cupboard. For example:

• No self raising flour? No problem, add one teaspoon of baking power and a touch of salt to every 100g of plain flour.

• No light brown sugar? You can use white granulated sugar.

• No oil? You can use 100g vegan spread

If you are adding chocolate why not consider using our chocolate drops? They’re dairy-free! If you are using your own chocolate of choice make sure the chocolate is shaved or chopped into small-ish pieces.

Depending on the state of the bananas this cake should last about a week, if you can resist not eating it all in one go! Bonus - it freezes too.

Top Tips to consider

Get creative with toppings! Dried banana pieces, fresh fruit, flavoured icings… use whatever you have at home! And don’t forget to tag us in your creations.