banana bread, cake or muffins?

oystercatcher

I've just been right through my Be-Ro Home Recipes book price 1/6d

There's nothing resembling a banana cake

In fact no mention of liquidiser so maybe it is from a later edition?
Can't find a date on mine.

Edited to add. I also have a stork book of similar age which doesn't have one either.

Ches

I made a banana cake the other day without a recipe. I used 4oz marge/butter, 4oz sugar,4oz SR flour,2 beaten eggs and 1 mashed banana. Wizzed it all up with electric hand mixer. Added a small slurp of milk because it was a bit stiff. Beat it again and baked it in a 1lb loaf tin until brown and skewer came out clean. Smelt and looked OK but as its now in the freezer so poison testing will have to wait for another time.

aliadds

Just a thought Dollardog....is it worth having a look on Ebay or some such site, for an old edition of the Bero book?

Dollardog

nodwah wrote: »

Sounds like my nana's recipe:

2-3 very ripe bananas
1 cup caster or soft brown sugar
2 cups Sr flour
2 eggs

Puree the bananas in a blender (or mash with a fork)
add the sugar and then the eggs mixing well - it will be very runny
then add the flour and mix
pour into the loaf tin and bake gas mark 3 or 4 for 1 hour

I usually make it in the bread maker and I add a wee bit of cinnamon too

Thanks nodwah, this sounds more like the one I was looking for. Will get some flour tomorrow and try it.:T

Dollardog

aliadds wrote: »

Just a thought Dollardog....is it worth having a look on Ebay or some such site, for an old edition of the Bero book?

Hadn't thought of that, thanks.

Dollardog

Ches wrote: »

I made a banana cake the other day without a recipe. I used 4oz marge/butter, 4oz sugar,4oz SR flour,2 beaten eggs and 1 mashed banana. Wizzed it all up with electric hand mixer. Added a small slurp of milk because it was a bit stiff. Beat it again and baked it in a 1lb loaf tin until brown and skewer came out clean. Smelt and looked OK but as its now in the freezer so poison testing will have to wait for another time.

Your recipe sounds similar to the one I was looking for too. Thanks a lot.

Dollardog

oystercatcher wrote: »

I've just been right through my Be-Ro Home Recipes book price 1/6d

There's nothing resembling a banana cake

In fact no mention of liquidiser so maybe it is from a later edition?
Can't find a date on mine.

Edited to add. I also have a stork book of similar age which doesn't have one either.

Thanks anyway - beginning to think I imagined it!! lol - no, I know I didn't!!

Kimitatsu

This is the one that I use - being honest I just chuck it all in a bowl whizz it up and into the oven for 50-55 mins. This makes a 2lb loaf (never lasts long in my house) but you could halve the quantities for a smaller loaf

Here's another one, this time courtesy of Gary Rhodes - adapted from his book, New British Classics. This cake is very gooey and very moreish. It's also very easy to make.

This is a great way of using up over-ripe bananas that you'd rather not eat straight. Certainly, I do not reccomend trying this with green (or even youthfully yellow) bananas - you may be disappointed, and will be forever unenlightened as to the delight and addiction that this cake demands. Here goes.

Ingredients:

• 225g self-raising flour
• 100g softened butter
• 50g dark soft brown sugar
• 4 tablespoons golden syrup
• 4 eggs
• 4 bananas, mashed. But not too finely. Fingers will do.

Basically, mix it all together - cracking the eggs in a different bowl, then stirring it all in until it's quite (but not completely) smooth. There should still be some pea-sized chunks of banana in there.
Spoon it all into a 900g loaf tin (greaseproofed) and place in an oven at 180C (360F, Gas mark 4) for 50-55 min, or until a skewer stuck into the middle of the cake comes out clean. Remove and leave for 10min, then take it out of the tin. Leave to stand and cool, maybe for half an hour (it tastes better once it's set a bit). You can add chopped walnuts, almonds, brazil nuts or hazelnuts (if you happen to like that sort of thing), and I've found that a little cinnamon powder works quite well.

Just to add too, my son is lactose and gluten intolerant (makes my shopping all the more interesting lol) so I use dairy free spread and gluten free flour and it still comes out beautifully

Dollardog

Kimitatsu wrote: »

This is the one that I use - being honest I just chuck it all in a bowl whizz it up and into the oven for 50-55 mins. This makes a 2lb loaf (never lasts long in my house) but you could halve the quantities for a smaller loaf

Here's another one, this time courtesy of Gary Rhodes - adapted from his book, New British Classics. This cake is very gooey and very moreish. It's also very easy to make.


This is a great way of using up over-ripe bananas that you'd rather not eat straight. Certainly, I do not reccomend trying this with green (or even youthfully yellow) bananas - you may be disappointed, and will be forever unenlightened as to the delight and addiction that this cake demands. Here goes.


Ingredients:

• 225g self-raising flour
• 100g softened butter
• 50g dark soft brown sugar
• 4 tablespoons golden syrup
• 4 eggs
• 4 bananas, mashed. But not too finely. Fingers will do.

Basically, mix it all together - cracking the eggs in a different bowl, then stirring it all in until it's quite (but not completely) smooth. There should still be some pea-sized chunks of banana in there.
Spoon it all into a 900g loaf tin (greaseproofed) and place in an oven at 180C (360F, Gas mark 4) for 50-55 min, or until a skewer stuck into the middle of the cake comes out clean. Remove and leave for 10min, then take it out of the tin. Leave to stand and cool, maybe for half an hour (it tastes better once it's set a bit). You can add chopped walnuts, almonds, brazil nuts or hazelnuts (if you happen to like that sort of thing), and I've found that a little cinnamon powder works quite well. [/QUOTE]

Thanks, that sounds quite moreish with the golden syrup in.

We'll all be making banana cakes/loaves at this rate!!

Ches

Oops sorry folks I use a 2lb loaf tin not 1lb as stated earlier.