Banana and Raisin loaf (Nattie)

Ingredients:

110g Butter
110g Caster Sugar
2 eggs
3 or 4 ripe bananas
225g Self raising flour
1/2 teaspoon of bicarb of soda
1 teaspoon cinnamon
140g raisins

Preheat the oven to 180C

Method:

1. Cream together the butter and the sugar

2. Add the eggs one at a time and mix

3. Mash the bananas and stir into the egg/butter/sugar mix

4. Sift in the flour, add the bicarb, raisins and cinnamon, fold into the mixture

5. Bake in a lined loaf tin for 45 mins, a knife should come out of the mixture clean.



I find this lasts a few days quite well wrapped in grease proof paper in an airtight tin x

Thanks mand, i have a feeling this won't last if martin gets his hands on it

Ive made it this morning for the kids afternoon snack for a few days. But adam is eyeing up already, keeps saying why dont u make a second one...

this sounds lovely...i dont have any bicarb, will it be ok without it do you think?....or should i go buy some?

You will have to buy some cakes don't rise properly without it hun

It will help it rise Hun xx u could try but might find it flat :-)

ive got some!!! will make it later, cant wait to try it!!

i have this in the oven as we speak....did a double mix as we have visitors tomorrow, so im hoping its a hit.....only had 2 really ripe bananas though, but i tasted the mix and it tastes well "banannery" as there much riper than i would of used (they always seem to get stronger in taste....

due to come out at 10.00 so ill take a picci and let you know the verdict....think ill make some fairy cakes while ive got everything out!!

Ooooo yummy hope u like them hun always a hit in our house x

I have a nice lemon drizzle recipe too its very yummy xx

ste does a lemomn drizzle, but i dont think he has the recipe anymore, so if you get a second, i will welcome any recipe's you want to share xx

Well its all done....it took about an hour to cook, if not slightly more

maybe because i did quite big/deep trays

you can see where i opened the oven and put the knife in to check if it was cooked, so its sunken a little bit, but hopefully will still taste as good!!

do you think i could ice one, or would that not taste good....

it reminds me a little bit of malt loaf, would you put a bit of butter on it maybe??...im throwing ideas around!! xx

you can butter banana bread - i butter malt loaf - only one way to find out :) xx

Sometimes a different oven takes longer etc

Mine takes 40-45 usually and urs seems darker than mine too xx

This is mine (sorry I'd cut the end of to keep Erin from bursting as she was desperate for a slice )

I'm going to make this for my kids, thanks for posting the recipe huni. I usually make a ginger loaf but I eat it all. I don't like banana bread so my waistline will thank me!

I do Ginger too love it :-)

I'm thinking of tryingmalt loaf but that will be just for ME!!!!

my mum makes the BEST maltloaf ever...but there no point in me asking her for the recipe, because she doesnt weigh anything with being a professional cook of over 40 years, so she just goes by what the quantities loook like

i used normal sugar rather than caster sugar, so that may explain the darkness, plus the top inch was thoroughly cooked when i sticjk the knife in after 45 mins, but the middle/bottom was still gooey, so i guess it been over cooked at the top....

i may try my oven on gas mark 5 next time and see if i can time it right so that it cooks and goes a nice golden colour rather than brown.

i used the silicone bread "tin" for mine to save using greese proof paper, as i hate peeling it off

tasted it this morning, and it is ok, but deffo needs more banana to moisten it a bit more (only because i didnt have enough banana, not the recipes fault) - will be good with best butter on....

i put a thin layer of yellow icing on the top last night and its like a glaze which is nice, also addes "criss-crosses" of toffee sauce on the top, so the top is all nice and sticky....yum!!