Over ripe bananas make the best cakes

I often buy those bargain bags of value bananas from Tesco. The last few over-ripe ones can be used for this delicious banana loaf. This contains only small quanitites of fat from the eggs and can be made successfully with light cane sugar or fructose to reduce the calorie content.

This recipe uses standard measuring cups which hold, I believe, 240 ml.

Banana loaf

Pre heat the oven to 180 deg C.

Mash three ripe bananas in a large bowl, then beat in two eggs. Stir in 2 cups of SR flour (wholemeal is good) 3/4 of a cup of sugar (or 1/2 a cup of light cane or fructose) and a handful of walnuts and/or dried cranberries. You can also add 1sp of ground cardamon or another spice of your choosing.

Mix until blended, adding a little milk (dairy or soya) if the mixture is too stiff.

Put into a 2 lb loaf tin lined with a silicone liner (see previous posts for details) and bake for about an hour until risen and brown.

Cool on a rack and then serve as it is, or lightly buttered.

This cake lasts for ages, though I suggest keeping it in the fridge during hot weather.

Enjoy!

TIP: bananas freeze very well in their skins, though they take on the somewhat weather-beaten appearance of Inca mummies. Once defrosted they can be used in cakes.