April 23, 2013 by marksetchfield
Serves 6-8, prep time 20 minutes, cooking time 1 hour
10 oz plain flour
1 tsp bicarbonate of soda
½ tsp salt
4 oz butter
8 oz caster sugar
4 ripe bananas
3fl oz milk
1 tsp vanilla extract
Chef says: A great way to use up over-ripe bananas. I used pre-made greaseproof tin liners, which you can get from most supermarkets or online, as they keep the loaf nice and moist.
Preheat the oven to 180 degrees celsius/gas mark 4. Sift the flour, bicarbonate of soda and salt into a large mixing bowl. In a separate bowl, cream the butter and sugar together until light and fluffy, then add the eggs. With the back of a fork, mash the bananas, add to the mix and stir. Next, add the milk and vanilla extract, and keep mixing. Now fold in the flour mixture. Line a medium loaf tin with a greaseproof liner and pour in the cake mix. Place in the oven and bake for about an hour, until the loaf is well risen and golden-brown. Remove from the oven, sprinkle with some brown sugar and cool in the tin for five minutes. Remove the loaf from the tin and allow to cool on a wire rack. Serve with a dollop of crème fraîche and a nice cuppa!