The boys love this loaf, this recipe was given to me by the gorgeous Vanessa!
I have changed it slightly by reducing the amount of sugar – and you can basically add any fruit or nuts that you like. We often use raspberries and white chocolate bits (just add as many or as little as you like. You can reduce the sugar even further if you like, I had added an extra banana or pureed apple/pear if I have had them around to be used up.
It can be made into muffins, but just reduce the baking time to 30-40 mins.
Cooking time – 1 hour Oven Temp 180c, 350F, gas 4
100g / 4oz soft butter
100g / 6oz light muscovado sugar (brown sugar or just caster sugar)
2 ripe bananas
225g / 8oz self-raising flour (sifted)
1 teaspoon baking powder
50g / 2oz walnuts, chopped (or a handful of white or milk chocolate)
2 tablespoons milk
Cream the butter with the sugar until soft and light. Mash the bananas and mix well. Break the eggs into the mixture and beat well. Gently fold in the sifted flour and baking powder, then, stir in the walnuts and milk. Turn into a lined and greased 1 kg / 2lb loaf tin and bake in a moderate oven for 1 hour, until well risen and golden brown. Turn out and cool on a wire rack.
NB: If you don’t add the walnuts or chocolate you don’t need to do the milk…