Recently, Roy has really been enjoying bananas. After so long when they were a bit of a luxury because they were so expensive, when bananas finally became affordable again, Roy decided it was time to indulge. He went a bit overboard though, and some of the bananas he purchased went a bit too soft to eat in the recent heat. He wondered what he could do with them, because he didn’t want to waste them. His Grandma suggested they would be perfect for her banana bread. So this week, Roy Creates Banana Bread.
You Will Need:
- ½ a cup of butter or margarine
- 1 cup of sugar
- 2 eggs
- 2 - 3 mashed, ripe bananas
- 1 cup of plain flour
- 1 tablespoon of cornflour
- 1 teaspoon of mixed spice
- ¾ of a teaspoon of bicarbonate soda
- ½ a teaspoon of salt.
Method:
- Preheat the oven to 180 degrees and line a 23 centimetre square cake tin or a loaf tin (it will take longer to cook in a loaf tin). Roy used two loaf tins and made a double batch, but you will need to adjust cooking times if you decide to do the same.
- Sift the flours, bicarbonate soda, spice and salt together into a bowl.
- In another bowl, big enough to hold the whole mix, cream the butter and sugar together until they are pale and fluffy
- Add one of the eggs, beat and then beat in the second egg. Don't worry if the mix curdles - it'll come back together!
- Beat in the mashed banana.
- Add the dry ingredients (a few spoons at a time, or you'll be covered in flour!) and beat until it is all mixed thoroughly.
- Pour into the prepared tin and bake for 30 to 35 minutes.
- Serve warm or cold, with butter, whipped cream or just on its own. Enjoy!