DARK BROWN SOFT SUGAR: Sugar, Cane Molasses.
SELF-RAISING FLOUR: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Raising Agents (Monocalcium Phosphate, Sodium Bicarbonate).
BAKING POWDER: Raising Agents: Acid Sodium Pyrophosphate, Sodium Bicarbonate; Wheat Flour (contains Calcium Carbonate, Nicotinamide, Iron, Thiamin)
For allergens, including cereals containing gluten, see ingredients in bold.
Self-Raising Flour – also, may contain milk, egg and oats.
|Per 100g||Per Average Slice (83g)|
|of which saturates||9.6||8.0|
|of which sugars||24||20|
Prepared as per pack instructions using unsalted butter, 2 large eggs and 200g of ripe, unpeeled bananas. An average slice is calculated as 1/8th of the prepared Banana Bread.
You Will Need
140g Softened Butter
2 Large Eggs (beaten)
2 Ripe Bananas (approx. 200g unpeeled and mashed)
1 Tsp Ground Cinnamon (optional)
Pre-heat the oven to 180ºC (160°C for a fan oven), 350°F, Gas Mark 5, and grease and line a 2lb/900g loaf tin with greaseproof paper.
In a large bowl, add 140g of dark brown soft sugar and 140g of softened butter and whisk until evenly mixed and fluffy (approx.1-2 minutes).
Beat 2 large eggs together in a jug or cup and then gradually whisk into the sugar and butter mix.
Peel and mash 2 ripe bananas and mix well.
Sift 140g of the self-raising flour, one teaspoon of baking powder and one teaspoon of cinnamon (if using) into the banana mixture, and fold in gently until all of the flour is coated. Always use a dry teaspoon with baking powder.
Pour the mixture into the prepared loaf tin and bake in the centre of the oven for 45 – 50 minutes, or until a skewer inserted comes out clean.
Remove from the oven and allow to cool.
Delicious served warm with Pearce Duff’s Instant Caramel Sauce, or cold with a little butter.