A warming blueberry loaf recipe, made while using ripest bananas. This deliciously moist loaf cake, best offered in thick slices, is among Mary Berry’s most widely used recipes.
In the book
This can be a lovely, moist loaf, which really doesn’t have to be buttered. It freezes very well. Any bananas left within the fruit bowl are perfect for this cake – the riper they’re, the greater.
Prep time: 15 min
Total time: 1 h 15 min
|100g (4oz)||butter, softened|
|175g (6oz)||caster sugar|
|2||ripe bananas, mashed|
|225g (8oz)||self-raising flour|
|1 teaspoon||baking powder|
|2 tablespoons of||milk|
You may need a 900g (2lb) loaf tin, 17 x 9 x 9cm (6 x thrice 3in) base measurement.
Gently grease the loaf tin and line it with non-stick baking parchment. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Measure all of the ingredients right into a mixing bowl and beat for around 2 minutes, until well blended an electrical mixer is the best for this but obviously you can also beat by hands having a wooden spoon.
Spoon the mix in to the prepared tin and level the top. Bake for around one hour, until well risen and golden brown. An excellent skewer placed within the center from the cake may come out clean.
Leave the wedding cake to awesome within the tin for any couple of minutes, then release having a small palette knife and switch the wedding cake out. Take away the lining paper and then leave on the wire rack to awesome completely. Slice heavily for everyone.