Banana Bread

This recipe courtesy of Easy Living Magazine

This cake needs no more than a mixing bowl and a wooden spoon.  If you’re unable to find buttermilk, you can replace it with a combination of half yoghurt and half skimmed milk.  Day-old banana bread is delicious cut into slices and toasted.

Prep time : 15 mins  –  Cook time : 55-60 mins

Ingredients:  210g (7oz) plain flour; 1 tsp baking powder; 1 tsp bicarbonate of soda; ¼ tsp salt; 125g (4oz) unsalted butter, softened (take out of fridge a few hours before you start); 250g (8oz) granulated sugar; 2 eggs, lightly beaten; 3 large, very ripe bananas; 120ml (3 ½ fl oz) buttermilk; icing sugar, to serve

1. Heat the oven to 170^oC (gas mark 3).  Grease a loaf tin and line the base with baking paper.
2. Put the flour, baking powder, bicarbonate of soda, salt, butter, sugar and eggs in a large bowl and beat with a wooden spoon or hand-held electric beaters until just combined.  It’s important not to beat the batter to much – just long enough to make it smooth.
3. Mash the bananas with a fork and add to the mixture bit by bit, alternating with the buttermilk, mixing until combined.  Spoon the mixture into the prepared tin and bake for 55-60 minutes, or until the top of the bread is firm and deep brown colour.  A skewer inserted into the centre should come out clean.  Allow to cool in the tin for 10 minutes before turning out onto a wire rack.
4. Serve dusted with icing sugar.  The flavour improved on keeping.  It will store for up to 3 days if covered with cling film.