Banana Loaf

When my hands and mind feel like having a little break from making handmade pretty things, I like to get lost in some baking in my kitchen with a nice cup of coffee listening to some Feist.

Homemade equals handmade, right!? I have tried so many banana loaf recipes in search of the best one, well, I believe I have found it. I also believe the addition of ground cinnamon and ground ginger are what make this loaf so tasty. If you want to bake a very moist, very delicious and extraordinary Banana Loaf, try this recipe and you will not be disappointed....Mr. Boots wasn't.

Banana Loaf Humingbird Bakery Cookbook

270 g soft light brown sugar

2 eggs

200 g peeled bananas, mashed

280 g plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

140 g unsalted butter, melted

a 23x13 cm loaf tin, greased and dusted with flour

Preheat the oven to 170*C

Put the sugar and eggs in a bowl, with an electric mixer, 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 onto a wire cooling rack to cool completely.