One of the things I bake most often is a Banana Loaf. The regularity with which I have over-ripe bananas leads me to suspect that certain members of my household leave them to go spotty on purpose. The aroma of a banana loaf fresh out of the oven is something of great comfort and warmth.
I quite often serve a slice of banana loaf as part of a lunch plate, as below, spread with either soft cream cheese or butter. The recipe isn’t too outrageous fat-wise so I don’t think it’s a terrible thing to have considering it gets completely demolished every time.
225g Self-raising flour
¼ tsp bicarbonate of soda
175g caster sugar
2 eggs, beaten
450g bananas weighed with skin, peeled and mashed (little hands love to help with this part)
100g walnuts, chopped (Personally, I detest nuts so always leave these out.)
Preheat your oven to gas mark 4. Grease a 2lb loaf tin.
Mix together the flour, bicarbonate of soda and salt.
Cream the butter and sugar until pale and fluffy, add the eggs a little at a time alternately with the flour.
Stir in the remaining flour, bananas and walnuts and place in the prepared tin. Bake for about 1¼ hours.
Cool on a wire rack after resting in the tin for about 5 minutes.