Banana Loaf


This is a Mary Berry recipe which I love for it’s simplicity, no creaming butter and sugar, stirring in flour etc. I place the bananas in a mixing bowl give them a light bash with a potato masher. Add everything else in one go and let a handheld electric mixer do its work.

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

Place 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 a 2lb loaf tin and level the surface. Bake for about one hour at 180C, until well risen and golden brown. A fine skewer inserted in the centre of the cake should come out clean. I like to add banana slices to the top and drizzle with caramel. However, only do this if you’re going to eat it quickly – the bananas will soon discolour. A nice twist is to add an espresso shot to the mix!


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