Nice never-fail banana bread recipe here, too:
175g. Self-raising flour
125g. Butter, melted
150g. Sugar (Fairtrade)
2 large eggs
4 small very ripe bananas (about 300g weighed without skin) mashed (Fairtrade)
1 teaspoon real vanilla extract
Preheat the oven to about 150 degrees C for a fan oven (a little more for a conventional oven.)
Add the sugar to the melted butter and mix. Then beat in the eggs then the mashed bananas and vanilla extract.
Add the flour gradually.
This amount will fill approximately 12 large muffins cases and will take about 15-20 minutes to cook.
If you want to make more, smaller muffins decrease the cooking time
If you want to make one large cake increase the cooking time to approximately 40 ?50 minutes depending on the size of the tin.
Don?t worry about the times too much. It is easy to check. Test with a toothpick or skewer. If the cake is done the skewer will come out clean.
You can also tell by pressing the surface carefully, the cake will feel springy when it is cooked.
The fun thing about cooking is learning to experiment. This recipe can easily be adapted by adding any of the following:
- Fairtrade chocolate for a special treat (chopped into small chunks) or place one square in the middle of each muffin sized cake before cooking.
- A little Fairtrade cocoa powder
- Walnuts (if nuts are not a problem)
- Sultanas - try soaking them in Fairtrade or local fruit juice for a few hours to make them extra juicy and yummy.