Fail-safe, no-fuss, and very sticky and gooey. Even better, as it only takes one bowl, and a fork…well, and a baking tray. But it’s very low mess, considering how sticky it should be.
This recipe is a great use for over-ripe bananas, and the riper they are the better. I’ve tried Cyprus Bananas in the past, and found these to be very sweet, compared to regular Bananas – so have a look at the different varieties that are on offer. You might be able to change the taste slightly by using a different banana.
To serve 8
2 browning medium Bananas,
1 large free range Eggs
130g Self Raising Flour
1tsp Baking Powder
55g Butter
100g Caster Sugar
1.      Pre-heat the oven to 180 C/ Gas Mark 4.
2.      Mash the Bananas together, and soften the butter.
3.      Mix all the ingredients together in a large bowl, combining with a fork. If the bananas are not ripe and mushy enough, you may need to add a drop of milk to get to the right consistency – one which is quite loose and dropping.
4.      Pour the mix into the loaf tin, and bake for thirty five to forty minutes (or until a skewer inserted into the centre comes out clean). Leave to cool in the tray before turning out onto a wire rack to cool further.
5.      Serve sliced with Warm Custard, or sliced as a snack during the day.
Photo courtesy of: GoodnCrazy
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