Banana Bread

This cake-like banana bread is an excellent recipe to use up your overripe bananas. The banana bread will stay moist for days. You can wrap it in foil and gently warm it in the oven or serve it thickly sliced with a generous spread of butter.

Ingredients:

75g soft butter

110g caster sugar

1 large egg

225g plain flour

2 tsp baking powder

4 medium peeled bananas

Pre-heat the over to 180°C and grease and line a loaf tin measuring 3 X 7 inches.

Start off by placing the butter, sugar and egg into a large bowl or magi-mixer and then sift the flour and baking powder, mix until they are thoroughly combined.

In another bowl slice the bananas and mash them to a pulp with a fork.  Next add them to the mixture and whisk again thoroughly. Then transfer the mixture to the prepared tin and level off. If desired you can add a light sprinkle of brown sugar on top to give it that extra crunch.

Bake on the centre shelf of the oven for 40-45minutes until the loaf is golden and well risen. Leave to cool in the tin for 10 minutes, then loosen the edges and turn out onto a wire rack to finish cooling.