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Bermuda Banana Bread The Bermuda of the title may be wishful thinking - this is more a means of using up rather ripe bananas than anything else! However banana bread is West Indian in origin - though this recipe has been adapted to English tastes. |
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Ingredients 100g/4oz butter200g/7oz soft brown sugar 2 eggs 350g/12oz plain flour 1tsp baking powder 3/4 tsp bicarbonate of soda pinch of salt 4-5 very ripe bananas 100g/4oz chopped walnuts (optional) Method Grease a loaf tin. Cream butter and sugar together well. Add beaten eggs, one at a time. Next, mash the bananas and add alternately with spoonfuls of flour to the mixture. Add walnuts if using. Pour into prepared loaf tin and bake at 325 degrees F, Gas Mark 3, for about one hour. The loaf is done when a skewer inserted into the middle comes out clean. Comment The loaf is at its best on the day of baking or the following one. If kept in an airtight container it will be reasonably fresh for 2-3 days - though you may find it doesn't last long! Page Updated: 22nd December 2000 |