It definitely seems like winter is heading our way quickly. I find myself mournfully looking at my summer dresses and sadly reaching for tights and woollens
.
Along with the weather comes the inevitable move from constant salads to hearty comfort food *le sigh*
Last Tuesday in need of a little comforting and noticing bananas in the fruit basket starting to get a little overripe I decided to make banana loaf (page 29).
A lot of people in the past have asked me the difference between Banana loaf and Banana cake as they do seem to have such similar ingredients. 
The first difference is often a method one. 
The loaf recipe is usually an add the liquid ingredients to the dry ingredients number whereas the cake recipe is a cream the butter and sugar kind of thing. (usually but not always as you will discover when I share a banana cake recipe with you in the future 😉 )
Banana loaf is usually less sweet than the cake and is also more dense. The crumb is larger. Banana loaf should still be moist though.
Right, to the recipe. The Edmonds recipe is a straightforward one. It was very quick to assemble although the baking time was 45-55 minutes. 
The interesting thing about this recipe was the lack of spice. There is no spice at all in this recipe but to be honest it didn’t really need it. The resulting loaf was moist and banana-y. If you are wanting a good fail proof recipe I think this is a good starting point. You can experiment with spices if you are feeling brave. Mixed spice and cinnamon are a good place to start.
I would recommend this recipe as a great treat for afternoon tea or if you are looking for something a little comforting 🙂
Until next time. Happy cooking! 🙂