This is another banana loaf recipe, but without the other added ingredients. It’s a great way of using up the ripe bananas in the fruit bowl, that nobody wants to eat.
- 140g butter - softened - plus extra for greasing the tin
- 140g caster sugar
- 2 large egg - beaten
- 140g gluten and wheat free self-raising flour
- 1 tsp gluten and wheat free baking powder
- 2 very ripe medium bananas - mashed
Diet: Gluten and Wheat Free
Heat oven to 180°C,160°C fan, gas 4. Butter a 2lb loaf tin and line the base and sides with baking paper.
Using an electric hand whisk or food processor, cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour. With a large metal spoon, fold in the remaining flour, baking powder and mashed bananas. Pour the mixture into the prepared tin and bake for around 30 minutes, until a skewer comes out clean. Cool in the tin for 10 minutes, then remove to a wire rack and cool completely.
Serve sliced and topped with butter – not essential, but delicious!