When I have ripe, spotty, blackening bananas in my fruit bowl, I think of two things… banana milkshake and, ultimately, banana and raisin bread… Wonderfully banana flavoured, hints of chewy raisin, naturally moist! Simple.
You Will Need –
- 285g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 110g butter
- 200g caster sugar
- 2 free range eggs
- 4 ripe bananas, thoroughly mashed
- 50g raisins
- 85ml milk
- 1/2 tsp lemon juice
- 1 tsp vanilla extract
Get Baking –
Preheat your oven to 180C.
Combine the flour, bicarbonate of soda and salt.
In a separate, large bowl, cream the butter and sugar together until light, fluffy and pale.
Add the eggs, mashed banana, raisins, milk, lemon juice and vanilla extract to the butter and sugar mixture. Mix thoroughly with care to maintain the lightness.
Fold in the flour mix.
Grease a large loaf tin, or line it with greaseproof paper, and pour in the cake mixture.
Transfer to the lower-middle of the oven (if it’s too high then, not only will it brown too quickly, but it will also rise like a volcano in the middle). Bake for about an hour until well risen, golden brown, and when an inserted skewer comes out clean. Check at 45 minutes to gauge your progress.
Remove from the oven, cool in the tin for a few minutes, then turn out onto a wire rack to cool completely.
Perfect for breakfast or with your afternoon tea.