banana glut

Strepsy

catznine wrote: »

This is the recipe I use, works for muffins as well!

Banana Bread
(great for using up those over ripe bananas)

3 very ripe bananas (almost walking) or use defrosted frozen bananas!
pinch of salt
6oz melted butter
1 teaspoon bicarb of soda dissolved in 1 tablespoon water
6 oz caster sugar
1 egg
9 - 10 oz plain flour

Smash bananas (food processor is great for this recipe).

Add remaining ingredients, mix together. Pour into 2 greased or paper lined 1lb loaf tins or 1 lined 2lb tin.

Bake in moderate oven (180C/350F/Gas mark 4) for 45 minutes. Will also make as muffins. Freezes well and is lovely sliced, toasted & dripping with melted butter.


Catz x

Thank you catznine, made this last night and it's beautiful. I'm eating some now with butter on.

Going to try the spiced one next.

Have you made the banana and honey ones yet Bargain Rzl? Got myself a whole glut of bananas from Tesco for 30p yesterday. lol

Strepsy

Made the spiced one lastnight and the taste was beautiful, thank you. One thing though, it had a very crumbly texture and also stuck to the tin, is there something I should/shouldn't have done to avoid that maybe?

jennyjelly

This is gorgeous and tastes much better made with squashy old bananas than with fresher ones.

ALL IN ONE CHOCOLATE BANANA CAKE

CAKE
6½ oz (190g) plain flour
2 tbsp cocoa powder
1 tsp bicarbonate of soda
1 tsp baking powder
5 oz caster sugar
2 tbsp golden syrup
2 beaten eggs
¼ pint (150 ml) milk
¼ pint (150 ml) sunflower oil
2 mashed bananas

TOPPING
2 oz melted butter
2 tbsp milk
8 oz icing sugar
Few drops of vanilla essence


Sift together the flour, cocoa, bicarbonate, baking powder and caster sugar. Add the golden syrup, eggs, milk, sunflower oil and bananas. The mixture should be like thick batter.

Pour into a foil lined, greased and floured roasting tin (about 10” x 12” seems to be about right). Bake at gas mark 3 (325 F or 170 C) for about 40 mins depending on your oven – it needs to be springy to the touch. Turn out onto a cooling rack and peel off the foil.

To make the topping, melt the butter, add the milk and then the icing sugar, beating as you go. Don’t go exactly by the weight – just stop adding it when it is butter icing consistency. Spread on top of the cake and cut into squares or slices.

tr3mor

You can't beat raspberry jam and bananas on toast!

Strepsy

Strepsy wrote: »

Made the spiced one lastnight and the taste was beautiful, thank you. One thing though, it had a very crumbly texture and also stuck to the tin, is there something I should/shouldn't have done to avoid that maybe?

Oh please someone help me, please please. Everyone always seems to get such brilliant feedback on here but my questions always seem to be ignored

Crumbly but sticking cake old stylers come on, you can probably fix that for me in 3 words...

Pink.

Sorry strepsy,

I'd help if I could, but I can't........I'm rubbish at baking, just didn't want you to think you were being ignored.

Oh just a thought........did you grease the tin and then line it with greaseproof paper? That's probably no help at all, but that's what I do when I make banana bread.

Hopefully someone who can help will be along soon.

Pink

Strepsy

Pink-winged wrote: »

Sorry strepsy,

I'd help if I could, but I can't........I'm rubbish at baking, just didn't want you to think you were being ignored.

Oh just a thought........did you grease the tin and then line it with greaseproof paper? That's probably no help at all, but that's what I do when I make banana bread.

Hopefully someone who can help will be along soon.

Pink

Thanks Pink-winged, yes I did grease the tin and lined just the bottom.

Claudie

Strepsy wrote: »

Thanks Pink-winged, yes I did grease the tin and lined just the bottom.

Morning

Here's a good web site for trouble shooting baking disasters

http://busycooks.about.com/gi/dynamic/offsite.htm?site=http://www.joyofbaking.com/ButterCakeTroubleshooting.html

Could be your oven temp but have a look on there.

And don't forget a crumbly cake is still good to eat it just needs ice cream or custard on top..

jcr16

i made on friday banana fudge fingers.

it is basically a banana cake cooked in litke a tray bake. then in last 2 mins of cooking push little bits of chopped up fudge just on the top. cook for 2 more mins. then when cool , cut into fingers. it is scrummy.

it a ready steady cook recipe for children.( but us adults enjoyed it just as much.)

madmum33

Strepsy I'm sorry, I should have explained lining better.

With the 2lb loaf tin I grease it with margarine then take a large piece of greasproof paper and lay it in the tin, folding the corners so the paper covers the whole inside of the tin (a bit like wrapping a parcel but on the inside).

If I was lining a round tin I would cut a circle slightly bigger than the base, snip around the outside and lay it in the greased tin. I'd then cut a strip to go around the side.

The cake is crumbly, not the best for lunchboxes I know. Maybe an extra egg would make it stick together a little better? A couple of weeks ago I made one and wondered why it was extra crumbly - then realised I forgot to put the eggs in!