455g Bananas
455g Sugar
4 Eggs
455g Flour
112g Oil
143g Butter
22g Baking powder
A pinch of salt
Serves 6-8 depending on the size of your appetite…
Banana bread is one of our all time favourite sweet treats! So what better occasion to make it for than our Macmillan coffee, this banana bread is best left for a few days to mature and turn sweet and sticky.
– Cream the bananas, sugar, salt and baking powder
– Melt the butter then combine with the oil and eggs
– Slowly add to the banana to the mix while still mixing
– Sieve the flour and baking powder into the bowl then fold into the batter
– Line two medium sized bread tins with greaseproof then pour mix evenly between the two
– Cook both at 170 degrees centigrade for 40-50 minutes
– To check they are cooked pierce the cake with a small knife, if the knife comes out clean your banana bread is ready
– Cool the banana bread on a wire rack
– When cold we recommend wrapping it in cling film to allow to mature for a few days to make it extra tasty
