The Minx's Monkey Bread

So its a rainy miserable day in South Wales, there is nothing of interest majorly on the TV and the kids are bored.....so we have decided to clear out the fridge and come across some bananas that are past best but still perfectly edible so we are making....... The Minx's Monkey Bread  which translates to Banana Bread to me and you. 

Now Im a fan of it cold but my house like it either cold with a hot drink, or hot with lots of custard. To eat their own but it is delicious either way.  Also because I am aware that there is plenty of people looking at my site from the United States and Canada (hello all! Feel free to comment! or follow!) I have changed the recipe not only from Metric, but also into Imperial AND American Cups so everyone can enjoy it.  - Also note I will try to do this with all the recipes I post on here as to not leave anyone out and to save unnecessary hassle for you because Im nice like that. 

So coding

Blue is Metric

Red is Imperial 

Pink is American Cups

285g - 10oz - 2 cups ~ Plain (All purpose) Flour

1 tsp  ~ Bicarbonate Of Soda

Half a tsp  ~ Salt

110g - 4oz - 1/2 Cup   ~ Butter

225g - 8oz - 1 Cup ~ Sugar

2  ~ Eggs

4  ~ Bananas

85ml - 3fl oz - 3/8ths Cup  ~ Milk 

Heat the oven to 180C - 350F - GM4.

Sift the flour, salt, and bicarb into a bowl.

In a separate bowl cream together the butter and sugar until fluffy and light.

To the butter mix add the eggs, bananas and milk and mix thoroughly.

Fold the flour mixture into the butter mix.

Grease a 20cm x 12.5cm - 8in x 5in loaf tin and pour in the mixture.

Bake for approximately an hour or until well risen and golden brown. Check the centre is cooked by inserting a toothpick - if it comes out clean the cake is baked through.

Turn out of the tin and leave to cool before serving. 

I will also add that whilst I have written on this recipe to put it all into a loaf tin, I usually put half of it in a loaf tin and then use some in cupcake cases to make mini muffins ready for the kids lunchboxes. If you use this method you will get a smaller loaf and approximately 12 cupcake/muffins. Obviously take into account that these do not need to cook as long ( I tend to check them after 15 minutes) and you can still use a tooth pick to check the centre is cooked. 

If you do make the recipe please feel free to share some photos with me and I will make sure to add them to the post....there may even be a little prize in it for the best looking ones :-) 

Enjoy all!