If you have any mushy, overripe bananas that you're about to throw away, keep them and transform them into a banana loaf. This recipe is one that my Mum has been making for years, it's on a little yellow laminated card that my Dad got given in a gym cafe (the recipe claims to be high in fibre and banana goodness - potassium, and low in cholesterol) and it's now been passed down to me. The mushy bananas make the loaf really moist. You need a 900g/2lb/similar sized loaf tin and I've just discovered the lazy way of lining the tin - loaf liners!
350g ripe bananas
200g self raising flour
1/4 tsp bicarb of soda
175g light soft brown sugar
- You could add some chopped walnuts.
1. Preheat the oven to 180c and grease and line the 2lb loaf tin with greaseproof paper (or just pop a liner in).
2. Peel and mash the bananas.
3. Sieve the flour with the bicarb and salt. Then beat the butter with the sugar until creamed. Lightly beat the eggs and then gradually with them in with the butter/sugar mixture. Stir in the raisins.
4. Turn the mixture into the prepared tin and level. Bake for about an hour, but the exact time will depend on your oven - make sure it is risen and golden.
5. Turn out to cool on a rack and it's best served warm!