Banana Cake that really works!

BANANA BREAD

This recipe is based on Nigella Lawson’s wonderful recipe. However I have removed the nuts so that we can put it in my daughter’s lunch box. I have also reduced the amount of banana as we prefer a fairly dry bread. It all depends on your personal taste. I know that most of the books tell you to use really ripe bananas. However I find fruit that is still in pretty good shape works best.

OVEN 360 [180] TEMP
USE LOAF TIN  BUTTERED AND LINED WITH BAKING PAPER.
I prefer the pyrex ones as they hold the heat better.
YOU NEED TWO LARGE BOWLS

150gm castor sugar
Two eggs
125gm soft unsalted butter
A generous teaspoon of vanilla extract.

BEAT TOGETHER UNTIL CREAMY SAY TWO MINUTES. USE HAND HELD MIXER.

ADD 200gm to 250gm banana cut into small pieces.
BEAT INTO EGG MIXTIRE UNTIL ALL BANANA IS A MUSH AND WELL MIXED IN.

IN OTHER BOWL

170gm organic plain flour
Two generous heaped teaspoons baking powder.
One normal teaspoon bi carb.
Half teaspoon fine salt.
THOROUGHLY MIX THESE INGREDIENTS TOGETHER AND GRADUALLY ADD TO THE BANANA MIXTURE IN THE OTHER BOWL BEATING IN AS YOU GO.
SCRAPE DOWN SIDES WITH A SPATULA CONTINUE TO BEAT UNTIL ALL MIXED.
POUR INTO LOAF TIN AND BAKE FOR ABOUT ONE HOUR ON MIDDLE SHELF.

CHECK WITH SKEWER. LEAVE IN TIN AND LET IT COOL ON WIRE RACK.

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