Banana Bread
Makes
2
Ingredients
500g (1 lb 2 oz) very ripe bananas, mashed
450g (1 lb) raw caster (superfine) sugar
4 eggs
115ml (33/4 fl oz) rice bran oil
450g (1 lb/3 cups) plain (all-purpose) flour
20g (3/4 oz) baking powder
150g (51/2 oz) unsalted butter, melted
METHOD
Preheat the oven to 160ºC (315ºF). Grease and line a 17 x 9 x 10 cm high (61/2 x 31/2 x 4 inch) loaf (bar) tin.
Put the bananas and sugar in a bowl and stir to combine.
Add the eggs and oil and stir through. Sift in the flour and baking powder and mix in the melted butter.
Pour mixture into the loaf tin and bake for 1 1/2 hours, or until a skewer inserted in the centre comes out clean. Wow that was easy.
Note
The loaf will keep in an airtight container at room temperature for 5 days, or a week in the fridge.
