February 11th 2025.
James Morton, a beloved contestant on the Great British Bake Off, may be a doctor by profession, but his passion for baking knows no bounds. Despite his busy schedule as a Shetlander, cookery writer, and father of two, James manages to bake an impressive six loaves every week.
In this month's magazine, James sits down with Rosie Morton to discuss his love for bread and shares some of his most incredible recipes with us, including his famous Banana Loaf.
"As many countries and cultures have their own versions of banana cakes and breads, this one stands out from the rest," James reveals. "It's not overly sweet, but it still leans towards the dessert side rather than being a traditional bread."
Like most banana breads, this recipe calls for extremely ripe bananas – the blacker and mushier, the better. "If your bananas are entirely black and leaking, that's perfect," James assures us.
The best part about this recipe? It's completely customizable. "I rarely make a plain old loaf," says James. "You can divide the batter into smaller loaves to bake in mini tins or friand moulds, and you can add in any additional ingredients you like. Personally, I find that blueberries, raspberries, and blackberries work exceptionally well, as their acidity helps to cut through the sweetness of the cake."
For those trying to be a bit healthier, James suggests adding a handful of oats to the batter, sprinkling some on top before baking, and drizzling a bit of honey over the finished product. "It's a clever way to trick people into thinking this banana loaf is somehow good for you," he jokes.
Now, onto the recipe. This makes one 900g loaf, two 20cm round loaves, or 12 individual loaves. You will need 125g of salted butter (plus extra for greasing), 200g of caster sugar, 3 large or 4 small overripe bananas, 1 tsp of vanilla extract, 2 eggs, 250g of plain flour, 3 tsp of baking powder, and any additional fillings of your choice (such as berries, chocolate chips, oats, or nuts). You will also need an extra banana for topping.
First, preheat your oven to 140°C if you're making one large loaf, or 160°C if you're making smaller loaves. Line your loaf tin with baking parchment or grease your mini tins. In a large bowl, measure out your butter (which you can soften in the microwave if needed), sugar, bananas, vanilla, and eggs. Use a whisk or electric mixer to beat everything together until well combined.
Next, add the flour and baking powder on top of the wet ingredients, gently distributing the baking powder with your fingertips. Mix everything together until you have a lumpy batter with no visible flour. At this point, you can add in your chosen fillings and gently stir them in.
Pour the batter into your prepared tin(s). You can reserve some of your fillings to sprinkle on top, or you can top the loaf with a sliced banana, cut in half lengthways. Baking time will vary depending on the size of your tin(s). For a large tin, it will take 50-60 minutes, and a smaller tin will take 30-40 minutes. Individual loaves will be done in about 20-25 minutes. To check if it's done, insert a skewer or sharp knife into the center – it should come out clean, with the exception of any fruit or chocolate pieces.
And there you have it – James Morton's famous Banana Loaf! For more delicious recipes like this, be sure to check out the Recipes section of our magazine. And don't forget to subscribe to read the latest issue of Scottish Field. Happy baking!
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