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
- Heat the oven to 170oC (gas mark 3). Grease a loaf tin and line the base with baking paper.
- 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.
- 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.
- Serve dusted with icing sugar. The flavour improved on keeping. It will store for up to 3 days if covered with cling film.