Banana Bread

For this recipe, I don’t weigh anything. I use the American method of cup measurement which means that you only need a cup, a bowl and a fork to mix the ingredients. In actual fact, I use a highball glass (240ml), as it’s easier to see half and quarter quantities.

Ingredients

• 2 overripe medium bananas
• 1 cup of flour
• 1 egg
• ½ cup of caster sugar (granulated sugar will work too)
• ¾ tsp of bicarbonate of soda
• ¼ cup of melted butter

Method

1. Pre-heat the oven to 160°C
2. Mash the bananas thoroughly in a large bowl
3. Add the egg and whisk with a fork
4. Add the flour and bicarbonate of soda and mix thoroughly
5. Add the sugar and melted butter and whisk again with the fork
6. Pour the mix evenly into a well buttered 1lb non-stick loaf tin (if your loaf tin isn’t non-stick or is a bit old, line it with buttered greaseproof paper)
7. Bake on a bottom oven shelf for 50 minutes or until bread has risen well and is a deep golden colour. Test with a skewer.

The smaller, narrower loaf tin helps this bread to rise better than a larger one.