Guest Post from Mapperz: Banana Bread

Hello everyone. This is Jo. Today I am taking the day off and handing over control of my blog to Mapperz, who has excellent blog on Mapping, GIS and Cartography stuff. You can find him on Twitter and the link to his blog is here.  Mapperz enjoys cooking as well. Therefore, I asked if he could share his banana bread recipe with you as it is something I will never make. Stuart and I dislike bananas. However, I hope you will all make it and come and let us know how it went. Happy Cooking! :-)


What do you do with those bananas beyond normal ripeness?

Well you can make bread with them

“in between during blogging about maps and gis related stuff, the hands of a cartographer can make rustic things in the kitchen.”

On a request from a person close it was put upon me to make a cake, a cake that can be toasted and eaten warm of just sliced and enjoying consumed (or scoffed in west country terms) and enjoy with homemade wine

The recipe is simple just produces some good aromas and very nice taste –

You will be surprised.

Preparation time (including, weighing dry and wet mix) 10 mins

Cooking/Baking time 55 mins (pre-heated oven – or just pop after the oven has been on.

Consuming time – less than a 1 minute.

Banana Bread

Serve warm or cold, plain or toasted with butter.


  • 3-4 medium bananas – the older the better.
  • 1 tsp baking powder
  • ¾ tsp bicarbonate of soda
  • 250 g plain/strong bread flour
  • 180 g White Caster Sugar
  • pinch of salt
  • 125 g walnuts nuts (Optional)
  • 2 eggs
  • 75 g butter
  • 75g shortening
  • 1 tsp ground cinnamon
  • 3 tbsp warm milk


Dry mix first

  1. Sieve the sugar, flour and baking powder add pinch of salt
  2. Mix by hand air the ingredients

Wet mix last

  1. Hard shortening can by used to oil baking tin, dust with flour.
  2. Butter and shortening (lard can be used) – 30 seconds in the microwave, mix in bowl to a liquid
  3. Then mashed bananas. Add the eggs & cinnamon beat together then add to main mix.
  4. Toss the walnuts in a little flour before adding to the mixture.
  5. This will prevent them from sinking.
  6. Mix with dry mix – mix well but do NOT over mix.
  7. add milk last and then final mix.
  8. Pour into baking tin
  9. Bake for 55mins at 190° C (375° F ) – use a toothpick or thin knife to check, it come out clean when cooked.

Boffin Stats

  • Calories: 335kcal, 17% of your GDA
  • Sugar: 22.3g, 25% of your GDA
  • Fat: 17.2g, 25% of your GDA
  • Saturates: 6.1g, 31% of your GDA
  • Salt: 0.6g, 10%


  • Mix all dry ingredients in together first.
  • Rack to cool tin and to cool out of tin.
  • Allow to cool completely before storing in an airtight container

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