Here's how you do it.
- 4oz slightly salted butter, softened
- 8oz caster sugar
- 2 eggs
- 10oz plain flour
- 1tsp bicarbonate of soda
- 4 very ripe bananas (the more sad-looking, the better)
- 1tbsp lemon juice
- 1tsp vanilla extract
1) Preheat the oven to 180 degrees C, and butter and flour the insides of a loaf tin to stop the cake batter from sticking.
3) Beat the eggs in one at a time, and continue to beat for a couple of minutes more until fluffy and white.
8) Turn the oven off, let the cake cool in the tin for about 10mins or until you can touch the tin without branding yourself, and then turn your cake out onto a wire rack to cool properly- if you can wait that long. In my house, the cake barely left the tin before slices began to disappear!
Banana bread can sometimes be stodgy and heavy- this one was one light and fluffy banana bread, and perfectly moist without it being gooey. It's perfect on its own, but we also had it with caramel ice-cream for dessert.
You could also toast it, dip it in egg and fry it French toast-style, make banana trifle with it... anything you like. It really doesn't need any of this treatment though- it's beautiful on its own- and I certainly don't think I'll have enough of it left to experiment with, soon!