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 Mostly Food & Travel Journal

Banana Bread

by Chrissie Walker

banana breadThis is 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.

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