Ingredients
- Butter : 125 g
- Light soft brown sugar : 150 g
- Eggs : 2
- Very ripe bananas mashed :3
- Plain flour : 250 g
- Baking powder : 1 tbsp
- Grated nutmeg : 1/2 tbsp
Method of preparation
- Preheat the oven to 180C .Grease a 1kg-capacity loaf tin and line the base with baking parchment.
- Beat the butter and sugar together until fluffy and pale in colour.
- Beat in the eggs, a little at a time, beating well after each addition.
- Add the bananas to this mixture.
- Sift the dry ingredients together with a pinch of salt and then fold gently into the banana mixture. (It is important to fold the dry ingredients in gently until just incorporated, rather than simply stirring.)
- Transfer the mixture into the prepared tin and bake for 50-60 minutes or until a skewer placed in the middle of the cake comes out clean and dry.
- Transfer to a wire rack to cool. (Resist cutting it for 30 minutes or it might crumble.)
- Serve the sliced loaf with peanut butter and whipped cream.
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