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Wednesday, 7 October 2015

Food | How to Make Banana Bread

I’ve decided to do something a little bit different on my blog today, and that is a baking tutorial… Is it a tutorial though? I’m not entirely sure. A baking guide lets say.
Anyway... It's the Bake off final tonight, so this is very fitting!
Recently I’ve been getting into baking more and more, as I love sweet things. As you may or may not know, I hate cooking, but love eating, but I find baking completely different and relaxing. With cooking I just get a bit impatient, whereas with baking I can take my time and create something delicious to have with a cup of tea :)
After toying with the idea for a while (you may have seen my search on twitter) I decided to make my own banana bread. I absolutely love the taste of bananas, and always end up buying too many on our weekly shop, which means that I have at least a couple left over each week getting browner and browner in the fruit bowl. About a month ago, I decided that I would attempt to make banana bread for the first time, to make sure they didn’t go to waste yet again.
I chose to go with Mary Berry's banana loaf from her baking bible. The recipe can also be found here. I chose to go with Mary Berry as I feel you can't go wrong with a Berry recipe and obviously she is queen. The loaf needs to go in the oven for around 50 minutes, and it takes about 15-20 mins to prep. 
The ingredients you need are as follows;
100g Softened Butter
175g Caster Sugar
2 Large Eggs
2 Ripe Bananas (mashed)
225g Self Raising Flour
1 tsp. Baking Powder
2 tbsp. Milk

So let's begin!
(FYI if you can see any strange shapes when I take the pictures on my phone, it is my cat phone cover which has ears, obvs)...
1) Preheat your over to 180C / Fan 160C. (I still to this day don't know which one my oven is...)


2) Weigh out your 100g of butter (or 101g if you're me) and pop into a bowl. I still need to invest in a proper mixing bowl as you can see I am using our old fruit bowl... I tend to use Stork butter when baking as I feel like it mixes better and is a little bit creamier, but any butter will do. I only really discovered Stork by accident when my boyfriend bought it by accident...







3) Once you've measured out your butter, add in your 175g of caster sugar, and 2 eggs and mix together. If you're lucky enough to have an electric mixer or whisk then feel free to use that, but unfortunately, I have to rely on good old elbow grease.










4) After your mixture has become much smoother, add in your 225g of self raising flour. I tend to do this bit by bit, mixing in as I go, and as you can see from the picture, it begins to look a bit like scrambled eggs. I add the 2 tablespoons of milk in at this point, to make it a smoother mixture, and then the baking powder.










5) Now to add the bananas. If you're not lazy like me then you can use a fork to mash them, but make sure they are nice and ripe, so brown in other words. If you like to take the easy route, then use a blender to do this. As you can see my nutribullet makes a nice smooth mixture.





6) Add the blended banana into the mixture, and mix in until nice and smooth. 








7) Grease a 2lb loaf tin with butter and pour the mixture in. Use a spatula to make sure you get it all out, and to level it off.

8) Pop in the over for around 40-50 minutes. The recipe that I linked says an hour, but I've found that a knife comes out clean, after around 45 minutes, but adjust the time until you are satisfied that it is cooked on the inside. Nobody wants to be ill after eating raw bananas!







9) Leave the loaf to cool as you will be unable to slice it when it is still warm.







10) Enjoy your banana bread with a cup of tea! Yummy yummy!




P.S. The banana bread still tastes amazing up to 3 days later, so enjoy :) x

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