Our Head Chef, Liam Rutherford, has been busy in the kitchen putting together some easy-to-follow recipes to get you cooking fresh, healthy meals for you and the family to enjoy during isolation.
This week, we’re in the kitchen baking an elevenses classic, banana bread. Delicious on its own, with some ice cream or with a cuppa, banana bread is a firm baker’s favourite.
Follow Liam’s recipe and see the finished result below ⤵️
- 100g unsalted soft butter
- 100g caster sugar
- 2 large, whole eggs
- 200g self-raising flour, sieved
- 1tsp baking powder
- 1tsp bicarbonate of soda
- 5 bananas, ripe and mashed
- ½ tsp cinnamon (optional)
Pre heat oven to 180c (160c fan)
Lightly grease a 1 kilo loaf tin with butter and flour
In a bowl, cream the butter and sugar until smooth either by hand or with an electric whisk or mixer
Beat in the eggs
Once incorporated, gently fold in the flour, baking powder and bicarbonate of soda
Puree the bananas in a bowl with the back of a fork and then fold into the cake mix
Transfer the cake mix into a loaf tin, loosely cover with tin foil and cook in the oven for 45 minutes
Once cooked, take out of the oven and leave for 10 minutes before transferring to a wire rack to cool
Slice and enjoy!
TOP TIP: To check if the cake is cooked, take a skewer and put it in the centre of the cake. If the skewer comes out dry, the cake is cooked, but if it comes out wet, put it back in the oven for a further 10 minutes.