An all time favourite. The bananas look gross when you waiting for them to expire. But the wonderful treat that follows a Banana Loaf
125 grams of butter ( room temperature)
1 cup of brown sugar
3 super overripe large bananas, the browner the better( if its a bit small, use four bananas)
1 and 3/4 cups of cake flour
1 pinch of salt
1 teaspoon of bicarbonate of soda/ baking soda
With an electric mixer, whisk butter and sugar until light and creamy, add the eggs on by one, still whisking, add the bananas one by one, still whisking – now add the flour, baking soda, and salt, now give it a quick whisk till well combined.
Now pour the batter in a greased loaf tin and bake in a preheated oven at 180 deg C for 55 -60 minutes or until your insert a toothpick or knife and it comes out clean.
Tip – when still warm, wrap in cling-wrap the banana loaf for 10 minutes, this will create a moist toffee-like crust.
Recipe: Fatima Sydow
Prepared, tried, and tested by Gail Haselsteiner