I was recently introduced to British Celebrity Chef Gary Rhodes’s brilliant cookbook New British Classics. Published in 1999, it still is as relevant as it was 20 years ago. I was assured that you can never go wrong with any of the recipes in this book. Sadly, Gary unexpectedly died in 2019 due to brain bleed.
My freezer is always full of overripe bananas so I welcomed his take, using golden syrup as the sweetener. You just toss the ingredients together and pour into your loaf pan and bake. Golden syrup provides a rich flavour and a wonderful soft texture to your loaf. Slice into fingers or squares and add to your tea tray.
Bananas were carefully cultivated in grand greenhouses of the English aristocracy so was a scarce commodity. It was not until the 1880s when Mr. Fyffe managed to efficiently ship bananas from the Canary Islands in refrigerated steamships did bananas became available to all.
Banana and Golden Syrup Loaf
- 2 cups all purpose white flour
- 1/2 cup unsalted butter softened
- 4 large bananas ripened
- 1/4 cup brown sugar
- 4 tbsp. golden syrup
- 4 large eggs
- 1 tsp. baking powder
- 1 cup pecans or walnuts chopped (optional)
- Prepare a small loaf pan (8" x 3.5"), lined with parchment paper or generously greased. Preheat your oven to 350 degrees F.
- Mix all the ingredients together in one bowl. Scoop into the prepared loaf pan and bake in the preheated oven for 50-55 minutes. Use a cake tester to check. The loaf is done when the tester comes out clean.
- Let cool in the pan for 10 minutes before removing from the pan to completely cool.