Bananna Economics

Today I turned these:

Into this Banana Loaf :

Great as I am the worst for hating bananas the second they are a bit too ripe. And is sugarless so brilliant for kiddies. As it is sugarless you do have to have bananas as ripe as you can bare to leave them - as they provide the sweetness.

Here is the recipe for anyone who may like to have a go with me.

Ingredients:
200g self-raising flour
1/2 tsp ground mixed spice & 1/2 tsp ground cinnamon (or 1 tsp of mixed spice/cinnamon)
100g butter
150g raisins
Anywhere between 2 large and 6 bananas
2 eggs

Method:

1. Preheat Oven to 180 and line and grease a loaf tin (mine is a 2 lbs tin but this recipe does work as long                                                         as your mix fits in the tin - or could half mixture to fit smaller loaf tin.

Here's my loaf tin (which is my Great Nanny Joyce's - so perhaps up to 100 years old and still going strong - now that's Thrift)

    2. Sift flour and spices into bowl rub butter until resembles bread crumbs.

Here's my bread crumbs:

And this what my little boy was doing as I weighted ingredients and rubbed in butter. 

    3. Stir raisins into mixture.

    4. On a plate mash the bananas, then add the egg to the mashed bananas and mix well. 

My little boys favourite bit and means he can help out without making my measurements off.  

    5. Make a well in the flour mixture and add the banana and egg. 

    6. Stir with a metal spoon until just combined and pour into loaf tin, making sure it gets into the sides of the tin.

    7. Put in oven for 40 - 60 mins with a good golden colour on top and when a knife comes out clean. 

    8. Cool on a rake and enjoy. 

This is a versatile recipe in which you can make just with the bananas (leaving out the raisins) or using figs or nuts instead of the raisins. 

Love, Mrs Thrift