Banana Loaf ~ Edmonds Cookbook
What could be more inviting than a slice of the banana loaf and a cup of tea or coffee? Ok, there could be many things more inviting, but who can resist it when it is freshly baked and made with whole ingredients?
I know I can not resist it, and the smell is still wafting throughout every room.
Banana loaf is very easy to make. I make mine in my Mycook thermal mixer. Or you could just do old school and use a wooden spoon and bowl. Either way works.
The recipe I have always used for the past 20 plus years is in the Edmonds cookbook; it is a New Zealand cookbook that every household had. It has never failed.
When using a thermal mixer to mix the batter; it is very easy to over mix and make a tough loaf. It is better to make small steps and increase as you go. Please remember a recipe is a guide. Please note that different thermal mixers may give a different result to the times given in the recipe and video.
Over ripe bananas will give a different result to firm ones. The recipe also can handle having the sugar reduced down as well. I found that you could use half the quantity very successfully.
When mixing the wet ingredients, you can cut down the time specified if you want a chunkier banana texture.
The times given are to my personal taste.
The loaf also freezes well and makes good food for tradesmen and construction workers or anyone who burns a lot of energy with their work. I used to make this for the sheep shearers and farm hands many moons ago.
So let’s go put the kettle on and have and have a slice. And come and join us in our Edmonds facebook group, and show us a photo of your banana loaf.
Do you have a favorite loaf to make?
- 1 ½ cups self raising flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar
- 2 eggs
- ¼ cup milk
- 75 grams butter, melted
- 1 cup mashed banana
- Sift flour, baking soda and salt into a bowl, mix in sugar.
- In another bowl beat the eggs. Stir in milk, butter and banana. Mix quickly into dry ingredients, stirring until ingredients are just combined. Spoon into a greased and lined 23 cm loaf tin. Bake at 180° C for 45-55 minutes. Leave in for 10 minutes before turning out onto a cooling rack.
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