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.
|100g (4oz)||butter, softened|
|175g (6oz)||caster sugar|
|2||ripe bananas, mashed|
|225g (8oz)||self-raising flour|
|1 tsp||baking powder|
You will need a 900g (2lb) loaf tin, 17 x 9 x 9cm (6½ x 3½ x 3½in) base measurement.
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 two 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 one 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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