Makes 2lb loaf. Prep 15 mins. Cook 1-1.25 hours
- 12oz/350g ripe bananas
- 7oz/200g self raising flour
- 1/4 tsp bicarbonate of soda
- 1/2 tsp salt
- 3oz/75g butter or margarine
- 6oz/175g soft brown sugar
- 2 eggs, lightly beaten
Preheat oven to mark 4/350oF/180oC. Grease or line a 2lb/900g loaf tin. Peel and mash the bananas. Sieve the flour with the bicarbonate and salt.
Cream the butter with the sugar until light and fluffy, then gradually beat in the eggs and 1 tablespoon of flour. Beat in the bananas and fold in the rest of the flour. Turn into the prepared tin and smooth. Bake for about 1.25 hours until well risen and golden brown. Turn out and cool on a wire rack. This cake will keep for upto 1 week in a tin or wrapped in foil.