This recipe makes two 2lb loaf tins
Kate Buchan, Sous Chef at Kimbridge Restaurant, near Romsey with your Seasonal Produce Recipe
Ingredients
400g butter
1 cup light brown sugar
1 cup caster sugar
4 eggs
6 bananas
4 cups self-raising flour
2 teaspoons baking powder
2 teaspoons vanilla essence
How to make it –
For best result with this recipe place the bananas in the freezer 2 days prior to making this, then the take out of the freezer the night before to defrost, making sure to place the bananas on a plate as they will weep when defrosting. If you do not have time to freeze the bananas just use over-ripe ones and mash them well.
Pre heat the oven to 180˚C (160˚C fan)/350˚F/ Gas Mark 4. Grease and line two 2lb loaf tins with baking parchment.
With an electric whish cream together the butter and the two sugars and vanilla essence until pale and fluffy. Add the eggs and beat in well. Add the mashed banana if using fresh or if using frozen cut a slit in the skin and scrape out all the banana (it will be very soft). Once thoroughly mixed in slowly add the flour and the baking powder and mix in till smooth.
Split the mix evenly between the two lined tins and place in the oven and cook for 25-30 minutes.
Once cold slice the banana bread and serve with butter.
