This is another old recipe from my mother which is one from the old Rustenburg Junior School Recipe Book. I often find that the easiest and simplest recipes are enjoyed the most, and this surely ‘takes the cake’!!!
Banana loaf has been enjoyed by my whole family ever since I made it as a teenager. It is suitable for any occasion, especially by filling the ‘hollow legs’ of my two big brothers (so my dad said!) and then our five sons Rowan and I produced. It is a very useful school lunchbox filler and good for after school sports teas.
I have always been in the habit of making more than one loaf at a time, just making more of the oven being on and baking for the freezer or someone else as well. My grandchildren especially love it in their school lunches (the ones with the chickens) or at any time of the day. The recipe can be made into muffins, loaves, or layer cakes or as cupcakes (iced of course) too, or bake in a large pan and then ice and cut into squares. Nice for end year school parties or children’s birthday parties. This is such a versatile recipe and so easy to do you can get the kids to make it for you.
Our second eldest granddaughter and her ‘kêrel’ were with me at the farm the other day and asked me what my next recipe for the month was going to be, so after giving them a few ideas to choose from, they both said ‘Banana bread of course!’.
So here we are, all simple and healthy with the ideas. Enjoy!
Tip: Use less sugar in the cake, no one will notice and it’s better for you. The softer and riper the bananas the better.
My Recipe – Banana loaf
- 3 ripe bananas; 1 cup brown sugar
- 2 cups flour; 125 g marge or butter
- 1 tsp each bicarb & baking powder
- 2 large eggs
- Set the oven to 160°
- Making sure all ingredients are room temperature, beat all together in a mixer until nice and creamy, and light in color.
- Bake in a greased and floured pan for 50-60 minutes or less if baking in a flat pan or muffins etc.
- Ice with choc icing if desired