SERVES 8
PREPARATION 20 MINS
COOKING 1 HOUR
210g (7oz) plain flour
1tsp baking powder
1tsp bicarbonate of soda
Pinch salt
125g (4oz) unsalted butter, softened
250g (8oz) sugar
2 eggs, lightly beaten
3 very ripe bananas, mashed with a fork
125ml (4fl oz) buttermilk or regular milk soured with a squeeze of lemon juice
1. Heat the oven to 170ºC (gas mark 3). Grease a medium-sized loaf tin and line the base with greaseproof paper.
2. Place all the ingredients in a food processor and process, using the pulse action, until smooth. Be careful not to overprocess the mixture.
3. Transfer the mixture to the prepared tin and smooth
the top. Bake in the oven for about 55 minutes to 1 hour,
or until the top of the bread
is firm to the touch and golden brown. Cool in the tin for 10 minutes before turning out
onto a wire rack to cool completely. Serve dusted
with icing sugar.
TIP
The banana bread is great freshly baked, but is also terrific when stored for a day or two and then sliced, toasted and spread with butter. Add a pinch or two of spice if desired ground cardamom or mixed spice are good.