Flour Shortage Banana Bread
Here is my Banana Bread recipe using a packet of batter mix.
During the Coronavirus pandemic England suffered a general flour shortage. Whilst staring at empty shelves that had once held a plethora of different flours there was only packets of Yorkshire pudding batter mix. Curiously I turned the packet over and read the ingredients on the batter mix. Flour, salt and skimmed milk powder suggested that it could be an ingredient in general baking. All of the major UK supermarkets have their own brand as well as some larger brands of the batter mix.
After successfully trying to bake my chocolate brownies with the packet of mix (see below for the link to the recipe) I decided to try to make a beer bread and then tried my recipe for banana bread. My banana bread recipe only works if I keep exactly to the specifications and rarely works if I change any thing so I was really apprehensive to use the batter mix.
However I need not have worried. My Banana Bread came out perfectly and intact Mr R said it was the best I had ever made!!
Here’s the process:-
To start with you need three medium-large bananas. They must be very soft and ripe and it’s almost impossible to get them too ripe. In a large bowl you mash the bananas with a fork until they are mushy and almost really liquid.
Add the egg and mix really well,
then the sugar. Mix well.
This is now the point where you can add raisins and/or walnuts, prunes or dates. I have added dates which I have de-stoned and chopped. Mix well.
If you are using Plain flour and baking powder sift them together however if you are using Self Raising flour you don’t need to sift although I always sift what ever flour I am using.
Loaf pans can be prepared by greasing and flouring or by inserting a loaf pan liner which is what I have used. The liners are really handy and come in a range of sizes and shapes. I take the bread out of the pan in the liner.
There banana bread needs to bake in a moderate oven for one hour. If you bake it for too long the final loaf will be very dry. Allow to cool for a few minutes before taking out of the baking pan and letting it cool completely on a wire rack.
If you are American you will want to serve the slices with loads of butter however that is a matter of personal taste (I have to have butter on my banana bread)!
A banana bread does not last long in our household however if you do have a couple of slices left after a couple of days pop them in the toaster.
The story behind my banana bread:-
Banana bread has been a part of my life since I can remember. My grandmother used to make it when she would visit and after she passed away my mother carried on making it. The recipe is really simple and has become a family staple. Its the perfect way to use up the bananas you forget about in the fruit bowl.
Quite a few years ago I used to have cafe and this recipe had a permanent place on the menu. Customers would often buy the whole loaf before I got a chance to slice it up for the counter.
This recipe is now being passed on to my two children and their families love it. When one of my grandsons was about 18 months old he was helping ‘Nanny’ make the banana bread.
- 3 med-large very ripe bananas
- 1 med-large egg
- ⅔ cup sugar
- ½ cup stoned and shopped dates
- 2 packets Yorkshire Pudding Batter Mix or 2 cups all purpose flour
- 2 tsp Baking Powder
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Pre-heat oven to 180°C/350°F/Gas Mark 3
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Grease and line a 2lb loaf tin
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In a large bowl mash the peeled bananas until completely mashed
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Add the egg and mix well
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Add ⅔ cup sugar and completely mix
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If using add ½ cup stoned and chopped dates (you cn use raisins and/or walnuts or pecan nuts
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Add the batter mix and baking powder and mix completely until there is no flour unmixed scraping the bowl
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Put mixture into the prepared loaf tin and bake for one hour
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Cool completely before slicing
Here are some more of my suggestions to cope with the flour shortages.
Flour Shortage Chocolate Brownies
Of course Banana Bread goes lovely with a cup of tea. Fifty & Fab writes about National Tea Day which tells you a bit more about our national drink!
What a lovely recipe and what a beautiful grandson you have! Now I fancy some banana bread!!
Well you know the recipe – make the family one for the Bank Holiday weekend.
Loving the recipes you have made in light of the flour shortages!
I have more to try as well – watch this space!
We have been struggling for flour, going to have to give this a go as I need my fix!
Mr R said it was the best banana bread he has had!!
I love banana bread. Getting ready batter mix is such a boon. They are really handy and makes the work easier . The cake looks delicious.
It was an experiment that worked really well.
I love the fact that you took the time to write such a comprehensive and personal article.
It made my mouth water.!!! I will definitely be looking for a packaged mix. From now on. I am all for convenience 🙂
What an amazing idea. Keep them coming!
I always try to think outside of the box – no bags of flour so I looked at the ingredients of the Yorkshire pudding batter mix and tried that! It worked really well.
We too love banana bread and I always save over ripe bananas in freezer so that I always have them when I get a craving . Your bread looks yum , I have never added dates before only nuts .
I have added raisins usually and sometimes walnuts. Occasionally I use dates or prunes depending what I have in the cupboard.
Another inspiring offering . This recipe is great using left over bananas that no one wants to eat but will happily do in a cake .
Keep them coming !
I never never throw bananas away! They are perfect to use in baking!
My question is what type if flour to use and in what quantity once the shortage is over ??
I think , I can smell it being baked and imagining having a slice with my cup of tea!
I always use SR flour but if you use Plain flour just add baking powder
Can you omit the baking soda in the recipe for banana nut muffins if you have self rising flour?
Yes you can omit the baking soda. My recipe was using an alternative to flour during the first lockdown so it was a batter mix for Yorkshire pudding!
What a tasty way of using ones over ripen bananas.
Mss as my thanks for sharing and hope the flour shortage will soon end!
We never thought we depended so much on flour before this situation!
What a tasty way of using ones over ripen bananas. I think, I might add a few dates as well!
Please post more such recipes !
dates or raisins as well as walnuts or pecans – all work really well!
Having tried your banana bread in Grenada, I’m dying to know what this tastes like. I wouldn’t have thought of using Yorkshire pudding batter mix !
I loved the warm chocolatey one drizzled with honey in Grenada however this one with dates was awesome too!
I Love baking Banana Bread ever since I became a fan of Mary Berry! And I love innovative recipes that happen using what is available 🙂
My recipe was my grandmother’s handed down to my mum then to me. Love my kinds make it too – it just keeps on going!
so nice to see the family traditions being passed on and this is the best use of over ripe bananas.
We never throw bananas away in our house – always someone wants banana bread!
The banana cake looks amazing. Love the picture of your grandson helping with the baking. Being able to rustle up anything from scratch is the sign of a good chef. I can’t believe that you managed to make cake from a Yorkshire pudding batter mix. I would never have thought of it.
It was a curious moment when I first tried the batter mix for brownies. They worked so well I went on to try other things!
Great versatility in using batter mixes in place of flour. Do they work out more expensive than flour, or about same?
Great flexibility in light of these lock down times! I’ve actually got flour, so I may actually attempt baking for once.