I’ve always loved bananas, and I was intrigued that a Welshman is to thank for making them such commonplace in the UK nowadays. When I lived in Gran Canaria, I discovered that a man called Alfred L Jones (later Sir Alfred) ran one of the companies that shipped coal from the South Wales valleys to Las Palmas. Welsh coal was known to burn well and was used for ships departing from the Canaries on to the Americas. Bananas were brought back to the UK, into ports such as the West India Dock area in London, which became known as Canary Wharf thanks to the large shipments of fruit that came in from the islands.
While I call this a banana bread recipe, it is very moist, more like a cake and has no need for butter (although my Great Auntie Den would probably disagree). I think it’s best made with bananas from the Canaries (Plátanos de Canarias) as they are slightly sweeter than the ones we get from further afield in supermarkets, but whichever bananas you find, make sure they are really ripe for a punchy banana flavour.
INGREDIENTS
100g butter (Stork for Cakes works well)
200g caster sugar
2 free-range eggs
4-5 ripe bananas
100ml milk
1tsp lemon juice
1tsp vanilla extract
300g self-raising flour
1 handful chocolate chips
Serves around 12
METHOD:
1. Preheat the oven to 180°C/Gas Mark 4, and line a a 20cm/8 inch square cake tin with baking paper.
THE GUIRI says: I usually make this in a square cake tin for quicker cooking and to make it easier to serve up, but you can use the same mix for muffins, a loaf, or my favourite, a bundt.
2. In a large bowl, cream together the butter and sugar with a wooden spoon or electric hand whisk until pale yellow in colour.
3. In a jug, measure out the milk and add the lemon juice (yes, it will start to curdle, but should give a better rise and stop the cake becoming too sweet).
4. In a separate bowl, mash the bananas roughly. Add the eggs and vanilla extract, and mix together.
5. Add the banana mix, and milk to the butter and sugar and beat well until combined.
6. Sift the flour into the bowl, and sprinkle in the chocolate chips. Fold in until the flour is incorporated and the chocolate well distributed.
THE GUIRI says: I usually use whatever chocolate I have, this has ranged from leftover easter eggs to mini Mars bars.
7. Gently tip the mixture into the prepared tin and bake in middle of the oven until risen, golden and a skewer comes out clean when inserted.
8. Leave to cool slightly in the tin before turning out onto a wire rack to cool completely. Slice and serve with a good cuppa, a strong café solo, or a warming hot chocolate (or Cola Cao).
