Grandma Abson's Traditional Baking is all about simple and tasty baking, a legacy from my Grandma's time as a cook-housekeeper in Edwardian times and a lifetime of baking.
As I was growing up, I watched her bake and cook, and acquired her expertise and passion for baking. Now I'm sharing Grandma Abson's traditional baking with baking devotees who remember it first time around and a whole generation new to baking. Enjoy!
quite a fan of bananas and was delighted when Kay from Gawber sent me a recipe for
a Banana Loaf from her friend, Joan. Kay had tried out the recipe a couple of times
and reduced the sugar as first cake she made was too sweet for her taste. The friends had a lot of chat about baking times and said it could be
ready between 35 minutes and an hour. Joan had found that the size and ripeness
of bananas affected the sweetness and batter consistency. When I baked the cake, I
left it in the oven for an hour. This seemed to work out well.
Pre heat the oven to 170C/Gas 3/325F. Grease or line a 1kg/2lb loaf tin.Melt
the butter with the sugar and vanilla extract in a pan over a medium heat.Remove and cool slightly.Mash the bananas and mix with the melted mixture.Add the egg and mix well. Stir in the flour and milk.Pour into the cake tin and sprinkle the demerara sugar
on top. Bake for 1 hour until a cake skewer comes out clean. Leave to cool.
Meryl says : The trick with baking with bananas in cake is
not to mash them up too much, so using ripe ones is a good thing - otherwise
the cake may become too heavy. Hope you enjoy Joan’s recipe.
if you are a banana fan, try this teabread recipe for