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Banana Bread

A moist, sweet loaf that is a great way to use up overripe bananas.

Ingredients

• 3 ripe bananas
• 225 g plain flour
• 100 g caster sugar
• 100 g butter
• 2 eggs
• 1 tsp bicarbonate of soda

Method

1. Heat the oven to 180C (160C fan). Grease a 900 g loaf tin and line it with baking paper.
2. Melt the butter in a small pan over a low heat, then set it aside to cool slightly.
3. Peel the bananas and mash them in a large bowl with a fork until mostly smooth. A few small lumps are fine.
4. Beat the eggs, then stir them into the bananas with the sugar and melted butter.
5. Add the flour, bicarbonate of soda and a pinch of salt. Fold together gently until there are no dry patches. Don't overmix, or the loaf will be tough.
6. Pour the mixture into the tin and smooth the top. Bake for 50 to 55 minutes, until risen and golden and a skewer pushed into the middle comes out clean. If the top browns too quickly, cover it loosely with foil.
7. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack. Slice once cool.