Banana Loaf

A warming banana loaf recipe, made using the ripest bananas. This deliciously moist loaf cake, best served in thick slices, is one of Mary Berry's most popular recipes.

Simple Cakes
From the book Simple Cakes
Mary Berry
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Introduction

This is a lovely, moist loaf, which really doesn’t need to be buttered. It freezes extremely well. Any bananas left in the fruit bowl are ideal for this cake - the riper they are, the better.

Easy
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min

Ingredients

100g (4oz) butter, softened
175g (6oz) caster sugar
2 eggs
2 ripe bananas, mashed
225g (8oz) self-raising flour
1 tsp baking powder
2 tbsp milk

Essential kit

You will need a 900g (2lb) loaf tin, 17 x 9 x 9cm (6½ x 3½ x 3½in) base measurement.

Instructions

Lightly grease the loaf tin and line it with non-stick baking parchment. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Measure all the ingredients into a mixing bowl and beat for about 2 minutes, until well blended; an electric mixer is best for this but of course you can also beat by hand with a wooden spoon.

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.

Leave the cake to cool in the tin for a few minutes, then loosen with a small palette knife and turn the cake out. Remove the lining paper and leave on a wire rack to cool completely. Slice thickly to serve.

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