Banana Loaf

I must take more photos of things when I make them - sorry!!

This is a recipe form 'Mary Berry - Foolproof cakes' and is a favorite of ours to use up over ripe bananas. I actually tend to freeze bananas and them get them out when I want to make this. But the cake also freezes very well.



100g butter, softened

175g caster sugar

2 eggs

2 ripe banana, mashed

225g self-raising flour

1 tsp baking powder

2 tbsp milk



1. Lightly grease a 2lb loaf tin and line it with greaseproof.

Pre-heat the oven to 180 c

Measure all the ingredients into a mixing bowl and beat for about 2 minutes, until well blended.

2. Spoon the mixture into the prepared tin and level the surface. Bake for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre of the cake should come out clean.

3. Leave the cake to cool in the tin for a few minutes, then loosen with a palette knife and turn the cake out.

Remove the lining paper and leave on a wire rack to cool completely. Slice thickly to serve.



How easy is that!!