Banana Loaf

This is a lovely, moist loaf, which really doesn't need to be buttered. It freezes extremely well. Any bananas left in the fruit bowl are ideal for this cake - the riper they are, the better.






Banana Loaf

100 g butter, softened
175 g sugar
2 L eggs
225 g self-rising flour
1 tsp baking powder
2 tbsp milk

1. Lightly grease the loaf tin and line it with greaseproof paper. Preheat the oven to 350 F.



2. Measure all the ingredients into a medium mixing bowl and beat for about 3 minutes, until well blended; an electric mixer is best for this but of course you can also beat by hand with a wooden spoon.



3. Spoon the mixture into the prepared pan and level the surface.
   



4. Bake for about 1 hour, until well risen and golden brown. A fine skewer inserted in the center of the cake should come out clean.



5. Leave the cake to cool in the pan for a few minutes, then loosen with a small palette knife and turn the cake out. Remove the lining paper and leave on a wire rack to cool completely. Slice thickly to serve.