175g plain flour
50g polyunsaturated margarine
50g sugar (granulated or castor)
1 tsp bicarbonate of soda
1 egg, beaten
3 very ripe bananas, peeled and smashed together
- Preheat the oven to gas mark 4, 200°C electric.
- Line a loaf tin with greaseproof paper.
- Put the margarine and sugar in a bowl and cream together.
Dawn: To cream together is to mix the ingredients into a light, fluffy-looking consistency.
- Beat the egg into the margarine and sugar mixture until all three ingredients are combined. Then add the bananas, a little at a time until they are incorporated into the mixture.
- Next, add the bicarbonate of soda and the flour, sifted together.
Andrew: If you sift the flour, it adds to the lightness of texture of the loaf.
- Pour the mixture into the lined loaf tin and place in the centre of the oven to bake for 45-50 minutes, or until golden brown in colour.
Dawn: To test to see if the loaf is baked, simply push a knife blade into the centre and if it emerges clean, the loaf is baked. If there’s googey mixture on the blade, the loaf needs baking a little longer.
- Serve warm or cold.
Andrew: The riper the bananas, the sweeter tasting they are.
Dawn: Yes, so if the bananas you are using are super ripe, you may decide not to add sugar to the recipe.
Andrew: Afternoon tea! Served traditionally at 4pm with cucumber sandwiches, jams, creams, scones.
Dawn: Simply lovely! In some places in the world, this tradition is still maintained such as Barbados.