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Banana Bread

     
Prep Time
20 mins
Cook Time
40 mins
Total Time
60 mins

Learn how to bake a banana bread in a wood-fired oven with this special recipe. The crust of this banana bread is out of this world, whilst the centre of the cake is moist and gooey with a punchy banana flavour!

Ingredients

  • 125g unsalted butter, softened
  • 175g caster sugar
  • 2 eggs
  • 3 ripe bananas, mashed
  • 2 tbsp milk
  • 225g self-raising flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 50g pecan nuts, chopped

Method

  1. Pre-heat your wood-fired oven to 180°C.
  2. Lightly grease a loaf tin and line it with grease-proof paper. Combine the flour, baking powder, and salt.
  3. In a bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, until well combined. Add the mashed bananas and milk and mix well. It will look a little curdled at this point, that is okay. Add the flour mixture and fold with the help of a spoon until just incorporated. Do not over mix. Add the ground cinnamon and chopped pecan nuts.
  4. Spoon the mixture into the prepared tin and level the surface. Bake for about 40 minutes, until well risen and golden brown. Using a spray bottle filled with water, spray the base of the oven dome a couple of times during cooking to help create some steam. A fine skewer inserted in the centre of the cake should come out clean.
  5. Leave the banana cake to cool in the tin for a few minutes, then loosen with a small palette knife and turn the cake out. Remove the lining paper and leave on a wire rack to cool completely. Slice thickly to serve.

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Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)

My Fuego wood fired pizza oven...

“Our Fuego wood oven has transformed our restaurant! As a piece of kit, it is extremely versatile and controllable, allowing us to roast all of our meats and vegetables in the wood burning oven as well as using it as a charcoal grill during service. The flavour of everything coming out of the Fuego clay pizza oven is incredible due to the amazing smoky, charred tones added to the smell and taste of everything that’s cooked in it. It is not expensive to run as all the kiln-dried wood we use heats the wood fired pizza oven pretty quickly and it retains its temperature really well, only needing to add logs to the fire a few times over the course of service.”

Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)
Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)

My Fuego wood fired pizza oven...

“We wanted a traditional wood oven that ticked lots of boxes, for us it had to be made of brick for the authentic feel, have amazing functionality and great quality. Our Fuego clay pizza oven ticks them all. Our pizza nights are such a fantastic feature for the guests that stay in our holiday cottages and it’s a great way of bringing friends and family together for making those special memories. Highly recommended”

Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)
Dominic Reeve, Owner Lord Stones Country Park (North York Moors)

My Fuego wood fired pizza oven...

“The traditional methods used within its construction and the unrivalled ability to retain heat have thoroughly impressed us. It has been a welcome addition to our BBQ and live music events. We cannot recommend the Fuego brand enough and it has been extremely popular with our chefs and customers alike.”

Dominic Reeve, Owner Lord Stones Country Park (North York Moors)