Banana bread_rBanana bread

Banana bread works best with over-ripe bananas which you might be thinking about throwing away.

METHOD (MAKES 1 LOAF)

  • Preheat the oven to 160ºC and line a loaf tin with baking paper.

  • Cream the butter with the sugar in a bowl or in a food processor.

  • Add the eggs one at a time and then the vanilla.

  • If it curdles, add a handful of the flour.

  • Fold in the flour and mashed banana (this can all be done in a food processor until smooth).

  • Pour the mixture into the loaf tin.

  • Bake for 1 hour and check that it is cooked through by skewering the centre and seeing if it comes out clean.

  • This cake will keep for a few days in an airtight container.

  • You can add chopped walnuts or chocolate drops before baking for variation.

INGREDIENTS

  • 2 Ripe bananas, mashed

  • 170g Golden caster sugar

  • 170 g Unsalted butter

  • 170g Self raising flour

  • 3 Large eggs

  • ¼ tsp Vanilla paste or a few drops of vanilla extract

NUTRITION

  • Energy: 296.3 Kcal

  • Protein: 4.2g

  • Carbohydrates: 32.2g

  • of which sugars: 20.3g

  • Fat: 16.3g

  • Fibre: 0.7g

  • Salt: 0.2g

Approx. nutritional figures per slice

The full library of recipes can be found at:  www.yakult.co.uk/healthy-living/brighter-breakfast/breakfast-recipe-library

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