A lovely traditional teatime treat, this banana bread recipe is one that everyone should try. It’s hands down the best way of using up those mushy bananas left in the fruit bowl.
Serves 6
Ingredients:
3 ripe bananas
1tsp bicarbonate of soda
2tbsp boiling milk
100g butter
113g caster sugar
2 eggs, beaten
225g plain flour
1tsp baking powder
Pinch of cinnamon
Method:
Preheat the oven to 180°C/350°F/gas mark 4. Line and grease a 900g loaf tin.
Cream the butter and sugar in a medium sized bowl either by hand or using a mixer.
Peel the bananas and mash in a small bowl. Dissolve the bicarbonate of soda in the milk and then add them to the bowl, together with the remaining ingredients, until thoroughly mixed.
Turn the mixture into the tin, smooth the top and bake for 1-1¼ hours, or until the loaf is well risen and golden brown.
Allow to cool for five minutes in the tin then turn out on to a wire rack. Once cool, dust with icing sugar if desired. Serve just as it is, or with a cheeky smear of butter.
This recipe is courtesy of mummychefuk.blogspot.com.
