I spotted this recipe in the current issue of the Waitrose Kitchen magazine and was pleased to have a home for the two bananas that were threatening to overwhelm me with banana-smell every time I entered the kitchen. I don't really know why I bought them in the first place - I went through a phase (a very long one, a couple of years probably) of having a banana every single day for breakfast (yes, I'm very much a creature of habit). But I've recently moved on from bananas to apples. Don't know how long this phase will last... anyway, it meant that my bananas had moved from ripe to the almost-beyond-edible stage that is perfect for baking.
The original recipe is here, but I adapted it because I obviously didn't want to put walnuts in there (hello raisins) and I didn't have soured cream. In all honesty I cannot remember what I substituted in the place of the soured cream. I have a feeling that it was most likely to be yogurt, but perhaps milk. Rubbish memory!
Successful though, and I'd make this again. Waitrose called it 'Simplest ever... banana bread'. I'm not sure I quite agree with that - in the absence of a food processor I rubbed the butter into the flour but it certainly wasn't difficult in any way. I opted out of the specified cream cheese topping on the basis of keeping qualities, and also I happen to love the way that banana bread becomes moist and sticky on the top after a couple of days. Mmmm, sticky!
75g soft butter, cubed
175g plain flour
1 tsp baking powder
125g caster sugar
2 tbsp yogurt/milk
1 large egg, lightly beaten
1 tsp vanilla extract
2 small, very ripe bananas, peeled
- Preheat the oven to gas 4/180C. Grease a non-stick 2lb/900g loaf tin with butter and line with baking parchment.
- Place the flour and baking powder in a bowl and rub in the butter until the mixture resembles breadcrumbs. Add the sugar.
- Combine the yogurt/soured cream, egg and vanilla extract in a small bowl/jug and add the bananas, mashing them until all well mixed.
- Add the wet ingredients to the dry and mix well until combined. Add the raisins and mix in.
- Pour/dollop into the prepared tin, level the surface and bake for 40-45 minutes until risen, golden and a skewer inserted into the middle comes out clean.
- Allow to cool on a wire rack.
It's a fairly shallow loaf, which is just a reflection of it being a fairly small amount of ingredients, I wasn't expecting a massive rise. I guess you could make it in a smaller tin if the shallow-ness bothers you. It was nice and moist and the raisins had plumped up well during cooking. I had forgotten how nice banana bread is, and especially with raisins in it, providing a textural contrast and a hit of fruity sweetness.
Tasty - yes. Make again - yep, probably. Well received with colleagues - happily yes! A success all round really then.