Fail-safe, no-fuss, and very sticky and gooey. Even better, as it only takes one bowl, and a forkâ€¦well, and a baking tray. But itâ€™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. Iâ€™ve tried Cyprus Bananas in the past, and found these to be very sweet, compared to regular Bananas â€“ 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
100g Caster Sugar
1.Â Â Â Â Â Â Pre-heat the oven to 180 C/ Gas Mark 4.
2.Â Â Â Â Â Â Mash the Bananas together, and soften the butter.
3.Â Â Â Â Â Â 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 â€“ one which is quite loose and dropping.
4.Â Â Â Â Â Â 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.Â Â Â Â Â Â Serve sliced with Warm Custard, or sliced as a snack during the day.
Photo courtesy of: GoodnCrazy