2 cups sr flour flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 mashed medium over-ripe bananas or 1.5 large over-ripe bananas
1 tbsp milk (if needed)
The best advice I can give here is to use a hand mixer – when creaming butter and sugar there is simply nothing to beat it – mine’s cost a tenner!
In a fairly small and deep bowl cream the life out the butter and sugar with the mixer for around three minutes – really hate the fucker! Add the eggs and mix for a further minute. Mash the bananas through your fingers and add to the mix. This time whizz for a further three minutes until the banana looks no more like banana 🙂 Add the sifted flour, baking powder and salt into the mix. Add the milk if the mixture is awful thick – this just loosens it a little.
Pour the batter into a 450g/2lb buttered and lined loaf tin. Bake in a 170 degrees c fan oven for 50 mins or until a skewer inserted into the centre comes out clean. Leave in tin for 10 mins and then take out and cool on a wire rack.
Top tip: Store in fridge overnight, wrapped in cling film, before cutting – makes things easier.