Good morning friends and happy Sunday!
Last night I popped open a bottle of red wine, and banana bread struck me as a good idea.
Now you know I love a quick and fuss free recipe, and this ones supplied by the amazing, Mary Berry.
Banana Bread Recipe
Prep time: 15 m
Cook time: 1 h
Total time: 1 h 15 min
100g (4oz)butter, softened
175g (6oz)caster sugar
2ripe bananas, mashed
225g (8oz)self-raising flour
1 tspbaking powder
You will need a 900g (2lb) loaf tin, 17 x 9 x 9cm (6½ x 3½ x 3½in) base measurement.
Lightly grease the loaf tin and line it with non-stick baking parchment. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Measure all the ingredients into a mixing bowl and beat for about 2 minutes, until well blended; an electric mixer is best for this but of course you can also beat by hand with a spoon.
Spoon the mixture into the prepared tin and level the surface. Bake for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre of the cake should come out clean.
Leave the cake to cool in the tin for a few minutes, then loosen with a small palette knife and turn the cake out. Remove the lining paper and leave on a wire rack to cool completely. Slice thickly to serve.
This paired particularly well with the wine, but I’m sure it’ll be delicious all the same with a cuppa tea!