Banana bread

Baking involves a lot of numeracy and maths skills. Can you measure/weigh the ingredients? How many spoonfuls do you need? Do you need to set a timer or can you check the clock to see when it should be ready? Finally, now that it’s ready, can you share it equally with your family?

Mrs Hardman’s banana bread. Here is her recipe. Why not try making it at home and don’t forget to send us your pictures at cockenzienursery@edubuzz.org

Ingredients

115 g butter (room temperature)

2 very ripe bananas

150 g light brown sugar (or white sugar will be ok😊)

2 Large eggs

225 g self-raising flour

1 tsp. baking powder

2 tbsp. semi-skimmed milk

Directions

Preheat the oven to 180ºC (fan 160ºC/350ºF/Gas 4). Grease the loaf tin and line with baking parchment.

Mash the bananas. Put the butter, sugar, eggs, flour, baking powder, and milk in a large bowl and beat using an electric hand whisk for 1 minute (or 2 minutes with a wooden spoon) until blended. Add the banana and beat for 30 seconds or until mixed in. Spoon the mixture into the prepared tin. Level the top.

Bake for about 1 hour or until well risen and golden brown. Check after 45 minutes. If the top is browning too much, lay a piece of foil over it. To see if the loaf is done, insert a fine skewer in the middle; it should come out clean.

Leave the loaf to cool in the tin for a few minutes. Run a palette knife around the edge of the tin, turn out the loaf, peel off the lining paper, and finish cooling on a wire rack.

“😊Remember it’s the making not the end product, Mrs Hardman isn’t the best cook but even her boys eat this😊” Mrs Hardman