- 210g (7oz) plain flour
- 1tsp baking powder
- 1tsp bicarbonate of soda
- Pinch salt
125g (4oz) unsalted
- 250g (8oz) sugar
- 2 eggs, lightly beaten
3 very ripe bananas,
mashed with a fork
125ml (4fl oz) buttermilk
or regular milk soured with squeeze
- Heat the oven to 170°C (gas mark 3).
Grease a medium-sized loaf
tin and line the base with
- Place all ingredients in a food
processor and process, using
the pulse action, until smooth.
Be careful not to over process the
- Transfer the mixture to the prepared
tin and smooth the top.
Bake in the oven for about 55 minutes
to 1 hour, or until the top
of the bread is firm to the touch
and golden brown. Cool in the tin
for 10 minutes before
turning out onto a wire rack to cool
completely. Serve dusted
with icing sugar.
Like this? Then you'll love
The banana bread is great freshly baked, but is also
when stored for a day or two and then sliced,
toasted and spread
with butter. Add a pinch or two of spice
if desired - ground
cardamom or mixed spice are good.