Banana Bread
I have always loved this moist, tasty banana bread. It keeps for up to two weeks in a tin but I doubt you will find this out as it will be gobbled up quickly.
Preparation Time:10 minutes
Cooking Time:1 hour and 30 minutes
Level of Difficulty:Easy
Servings:1 large loaf
Ingredients
- 225g 8oz self raising flour
- 1 level teaspoon salt
- 110g 4oz butter
- 170g 6oz castor sugar
- 110g 4oz sultanas or seedless raisins
- 30g 1oz chopped walnuts,
- 110g 4oz cherries, washed and halved
- 2 eggs, preferably free range
- 450g 1lb very ripe Fairtrade bananas (weighed out of skins)
Method
- Loaf tin 24cm 91 inches x 13.5cm 51 inches x 5cm 2inches, lined with greaseproof or silicone paper.
- Preheat the oven to 180oC/350oF/regulo 4.
- In a large wide mixing bowl sieve the flour and salt. Rub in the butter, add the sugar. Stir in sultanas or seedless raisins, the walnuts and the glace cherries. Mash the bananas with a fork, add the eggs and mix this well into the other ingredients.
- The dough should be a nice soft consistency.
- Pour the mixture into the lined tin and spread evenly. Place in the centre of a moderate oven and bake for 11 hours. It is vital that the oven door is not opened during cooking or the banana bread will collapse.
- Cool before removing from the tin.
- It is even nicer served after a day or two.
