by Chrissie Walker
great for using up those quickly-browning bananas. The over-ripe ones
are perfect for this recipe as they are both soft and sweet. Throw in a
handful of nuts or dried fruit if you have them.
150g butter, softened
150g caster sugar
2 large eggs, beaten
150g self-raising flour
1 tsp baking powder
2 ripe bananas, mashed
Cream cheese frosting (optional)
Heat the oven to 180°C/160°C fan/Gas 4.
Line a 2lb loaf tin with baking parchment.
Using an electric whisk cream the
butter and sugar until light and fluffy, then slowly add the eggs with
a little flour.
Fold in the remaining flour, baking powder and bananas.
Pour into the tin and bake for about
30 mins until a skewer comes out clean. Cool in the tin for 10 mins,
then remove to a wire rack.