I’m on a roll at the moment or should I say loaf. I’m slowly working my way through Mary Berry’s Baking Bible and adding and changing recipes until I feel I have mastered them or added a twist that leaves me happy.   The latest conquest was Banana Loaf.

Luckily for me, my colleagues are not keen on banana’s once they are showing signs of ripening which also gave  my the perfect opportunity to try out my new tin liners.  I love baking and I think I’m doing okay, but lining tins is not my area of strength so theses are a welcome addition.

This bad boy is perfect (it’s no secret any great banana loaf needs really ripe bananas).  My first loaf was plain banana. My next bake had chocolate (a handful of chopped up dark chocolate) then I added Clark’s Maple Syrup and finally maple syrup and pecans which became the office favorite. The balance of Maple syrup was a learning curve and after 3 attempts and feedback from the office I think I have the right balance.

So what next….

Line your tin. Now you’d think this is straight forward but be careful choosing your tin. For this recipe you needs a 2lb /900g loaf tin; if you’re not sure measure out and this size tin should hold one litre of water.

Ingredients

• 100g (4oz) softened butter * (very important don’t cheat this)
• 175g (60z) Caster sugar
• 2 Large Eggs
• 2 Ripe Banana’s mashed
• 225g  (8oz) self raising flour
• 1 level teaspoon baking powder
• 2 tablespoons of milk

The Extras

• 2 tablespoons of Maple Syrup (I use Clarks)
• 2 tablespoons of pecan nuts, cut in halves.
  or 1 handful of chopped dark chocolate (both is too much so I recommend you pick one or the other)
  
  

1. Pre-heat your oven to 160c (fan assisted)/gas mark 4 and lightly grease and line your 2lb loaf tin (bottom and sides).
2. Measure out your ingredients into a mixing bowl and the mashed banana and if desired the maple syrup mix well for 2 minutes or until well blended.
3. Next stir in your chocolate and or pecans
4. Pour / spoon the mixture into your lined tin and level the surface
5. Bake on your middle shelf for 50-60 minutes or until a skewer inserted into the middle comes out clean.
6. Leave to cool in the tin on your cooling rack for 5 minutes, then turnout and peel off the parchment until cooled.

Or if like me, why not have slice while still warm with a cup of tea!

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