AuthorAngélique WilsonPerfect afternoon snack with tea or coffee. Slightly toast and serve with butter, honey, or vanilla ricotta and fresh raspberries.
285 g Plain flour
1 tsp Bicarbonate of soda
½ tsp Salt
110 g Butter
225 g Caster sugar
2 Eggs
4 Ripe bananas
1 tsp Vanilla extract
85 ml Buttermilk
1
Preheat the oven to gas mark 4/ 180°C / 350F.
2
Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
3
In a separate bowl cream the butter and sugar together until light and fluffy.
4
Add the eggs, mashed bananas, buttermilk and vanilla extract mix well. Then fold in the flour mixture.
5
Grease a loaf tin and pour in the cake mixture.
6
Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.
7
Remove from the oven and cool in the tin for a few minutes, then turn out onto a wired rack to cool completely before serving.
CategoryDesserts, Light Bites
Ingredients
285 g Plain flour
1 tsp Bicarbonate of soda
½ tsp Salt
110 g Butter
225 g Caster sugar
2 Eggs
4 Ripe bananas
1 tsp Vanilla extract
85 ml Buttermilk