I don't like bananas when they are what I would call over-ripe - in other words, when the skins have black marks on them! So I created this recipe to use them up [you can, alternatively, use any bananas ripe, over-ripe, or what some may term under-ripe!].
Ingredients...
6 oz. golden caster or soft brown sugar
1 large egg
6 oz. self raising flour
Pinch salt
Large pinch baking powder
3 oz butter
1 heaped dessertspoon golden syrup
1 dessertspoon hot water
3 peeled and well mashed bananas
4 tablespoons raisins, sultanas, or currants
[Please note the metric equivalent of 1 oz is approximately 28 grammes]
A 2 lb. [large] loaf tin and Baking Parchment with which to line the tin.
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In the microwave oven in a large plastic jug melt the butter with the golden syrup and hot water. Try it for 2 minutes on defrost initially - it may require a few more seconds to get it totally melted.
(If you have only 2 bananas you could still make the banana loaf... but add a tablespoon of golden syrup and hot water instead of the dessertspoonsful.)
Next add the sugar, 3 ounces of the flour, plus the egg, salt and baking powder. Mix and beat well together.
Add the remaining 3 ounces of the flour and the mashed bananas, plus the 4 tablespoons of your choice of dried fruit. Mix well, then transfer to lined tin.
Bake at 325 degrees F (160 degrees C) for approximately 1 and a quarter hours. Check after an hour.
The loaf should be crisp on the outside and soft inside and is extremely good served sliced and buttered... once it has cooled. I prefer it on the day it is made, as it loses its outside crispness when kept - but it still tastes moist and good.
Check out some of my other simple recipes at Yummy Cake Recipes ... my favourites would be Rum Truffles, Family Fruit Cake, and the Microwave Chocolate Cake made as a pudding!
