Cake Stop & Recipe

Sometimes things just work out well. I spotted some over-ripe bananas in the utility room and decided to make use of them by making a couple of banana tea loaves. Lorena and I had a couple of hours to spare this evening so we set to and had a combined effort and knocked up the two little beauties pictured below.

I always try to bake double quantities as it just seems a much more fuel efficient thing to do and I doubt that these will last very long! This is NOT a low calorie recipe, each loaf contains 100g of chopped walnuts which are of course healthy but do contain around 700 calories! Then of course there is the butter, the sugar, the eggs etc. What the hell, live a little, it's all good stuff!

If anyone would like the recipe here it is, these quantities will make 2 2lb loaves as above:

Ingredients:

450 g of Be-Ro self raising flour.
Half a teaspoon of bicarbonate of soda.
2 pinches of salt.
150 g of butter.
350 g of caster sugar.
4 medium eggs, beaten.
900 g of ripe bananas weighed with skin, peeled, mashed.
200 g of walnuts, chopped.

Method:

1. Heat oven to 180°C. Grease and line the base of 2 2lb loaf tins.
2. Mix together flour, bicarbonate of soda and salt.
3. Cream the butter and sugar until pale and fluffy, add the eggs a little at a time alternately with the flour.
4. Stir in the remaining flour, bananas and walnuts and place in prepared tins. Bake for about 1 1/4 hours.
5. Cool on a wire rack.

Best kept until the following day before eating!