Bannana Loaf

Prep time:

15 minutes

Cook time:

50 minutes

Great way to use up over-ripe bannanas. The original recipe called for icing on top -- it doesn't need it.

Ingredients

• 140g butter, softened
• 140g caster sugar
• 2 large eggs, beaten
• 140g self-raising flour
• 1tsp baking powder
• 2 ripe bannanas, mashed

Method

1. Heat oven to 180°C (160°C fan, has mark 4).
2. Butter a 2lb loaf tin and line the base and sides with baking parchment.
3. Cream the butter and caster sugar until light and fluffy, then slowly add the beaten eggs with a little of the flour.
4. Fold in the remaining flour, baking powder, and mashed bannanas.
5. Pour the mixture into the prepared tin and baje for about 50 minutes, or until cooked through. Check the load at five minute intervals towards the end by inserting a skewer -- it should be able to be inserted and removed cleanly.
6. Cool in the tin for ten minutes, then remove to a wire rack.