Banana Bread (Loaf)

This is a recipe that I have used and abused many times over. The great thing about it is that it is the perfect conduit for a multitude of flavours. I have no pictures at the moment because it never lasts more than 30 minutes. I have yet to ice or dress it for precisely the same reason. It is one of our cake tin staples. Enjoy.

You will need

a 1lb Loaf tin- greased, for following quantities
or 2in deep tray bake tin if making more – greased
Oven 170 deg C

2 eggs
3-4 over ripe bananas – smushed
4oz butter/marg
4oz sugar black/white/brown ( but not yellow)
5oz SR flour
tsp baking powder
2 tsp vanilla

– use a pan that everything will fit in
melt butter with sugar
add flour & baking powder and mix to stiff paste
add vanilla and eggs to smushed bananas and mix
add this to paste in pan and mix in well

at this point you can go freestyle if you wish and add 100g of either

chocolate chunks
raisins/dried fruit
diced apple
etc etc

or even a combination of anything you fancy. I would avoid minstrels (hard coated chocolate) though as they tend to go green for some reason. Replace vanilla if you want too, cinnamon, lemon zest, coconut. Go for it!

Pour into tin / tray then

bake in the middle of the oven for 45 – 60 mins. Usual checks, springy in the middle, moved away from edge of tin, clean (ish) skewer. Moisture is a bonus at the end so don’t dry it out.

This picture is from the internet but looks similar.

Banana Bread.


Coconut drops


No oven to work with I decided to use the stove top to create these ginger fuelled nibbles which instantly transported me back to my childhood. Growing up in Jamaica, with punitive import taxes and an equatorially high average temperature, chocolate was not a widely available sweet treat. As a result we had these ‘drops, (so called as there is a drop onto a surface at the end) along with tamarind seeds rolled in sugar, on a regular basis.

Jamaican Tablet

The coconuts were won by my son at the local school fair. These are very easy to make.

  • 3 cups chopped coconut (nuggets)
  • 4 cups sugar
  • 1/2 cup fresh ginger (fine dice)
  • 1/2 cup water

Boil everything until you feel the sugar start to crystallise (30 mins), stirring occasionally to prevent sticking and burning. The pan will look like this after you’ve dropped dollops onto a baking sheet. ┬áIt should form and hold this shape very quickly, a bit like scottish tablet.

Nom nom!

Can’t wait to get my new oven though.