I have to admit, I find using my old loaf tin deeply comforting and restorative. I think it’s the simplicity of this sort of bake that I love, it feels very traditional, like something a housewife from the 1950s would have wheeled out at tea time. The fact a nice thick slice goes really well with a mug of tea at about 4pm probably has something to do with it too.

I found this recipe in a children’s baking book that Isabel picked out during our last visit to the library, on pg.30 to be precise. I can really recommend Linda Collister’s ‘Baking With Kids‘, it’s packed full of yummy recipes, simple step-by-step instructions and beautiful imagery. It also manages to keep things simple while going beyond the usual child friendly bakes, so you can expect something a little more inspiring than chocolate crispy cakes and flapjacks (not that there is anything wrong with those delicious goodies… it’s just that some children will want to take their baking to the next level).

Anyway, this cake is yummy…. I insist you bake it!

You will need:
250g plain flour
1 teaspoon baking powder
a good pinch of salt
75g light brown muscovado sugar
75g caster sugar
100g unsalted butter, plus extra for greasing the tin
2 large eggs
250g peeled ripe bananas – about 2 large bananas
75g plain chocolate chips or chunks

a 900g loaf tin
greaseproof paper or non-stick baking parchment

• Preheat the oven to 180c/350f/gas mark 4. Grease the loaf tin and line its base and the height of each of its short ends.
• Sieve the flour, baking powder and salt into a mixing bowl. Add the sugars and stir. Make a well in in the centre.
• Melt the butter over a low heat. Beat the eggs with a fork just to break them up and then pour this, along with the melted butter, into the well in the flour mixture.
• Mash the peeled bananas. Don’t make them too smooth, you want some lumpy bits. Add this and the chocolate chips to the bowl. Mix all the ingredients together until thoroughly combined, with no streaks of flour visible.
• Spoon into the prepared tin and spread evenly. Bake for 55 minutes, until it’s a good golden brown.
• Remove the tin from the oven and put it on a wire rack to cool completely, then remove the loaf from the tin and peel off the paper.
• Put the kettle on and cut yourself a thick slice. Enjoy!

Your banana loaf can be stored in an airtight container for up to 5 days… but I’d say it’s unlikely to last that long!! Mmmmmmm!

Loveaudrey xxx