Every house has bananas that have gone ripe…I hate throwing food like that away so always make a banana loaf when the bananas have become ripe. It’s hard to find a recipe that doesn’t have too much sugar so I used the BBC Good Food one and combined with a few extra ingredients to make it tastier so we can all enjoy…
- 225g plain flour
- 100g caster sugar
- 100g soft margarine
- 2 eggs
- 2-3 ripe bananas
- Chopped almonds
- 2 spoons of honey
- 3 tsp of baking powder
- Preheat oven to 180 degrees. Butter or line with baking parchment a cake tin – any is fine
- Put flour, sugar, honey, margarine and eggs into a bowl. Blend with wooden spoon or whisk until well mixed.
- Peel the bananas and mash. Stir into flour mixture with the baking powder and almonds.
- Put into prepared tin, and bake for 1 hour. If necessary cover with foil to prevent burning. Test with a skewer to see if the cake is done. Turn out onto wire rack to cool a little before cutting.
- Stores well for 2-3 days or longer, sealed, in the fridge.