Easiest ever Baanana Bread - (Anthony Worral Thompson, Weekend Cook book).
100g (4oz) butter, plus extra for greasing
225g (8oz) self raising flour
100g (4oz) Golden Caster Sugar
3 Ripe Bananas
2 Eggs
6 Tbsp clear honey
Preheat the oven to 180oc/350of/Gas 4.
Lightly butter a 900g (2lb) loaf tin then line the base with grease proof paper.
Sift the flour in a bowl and, using your fingertips, rub in the butter until the mixture resembles fine breadcrmbs.
Sift the sugar into the flour mixture. Peel and mash the bananas and tip into the bowl with the eggs and honey. Beat well until evenly combined, then transfer into the prepared tin.
Bake the banana bread for 1 hour and 15 minutes, or until golden brown and a fine skewer inserted into the centre comes out clean. Cover loosely with foil if it begins to brown too much.
Remove from the oven and leave in the tin for five minutes, then turn out onto a wire rack and leave to cool completely.
Wrapped in grease proof paper and foil, it will keep for about 4 days. (although it doesnt last that long in this house!