I have always loved this moist, tasty banana bread. It keeps for up to two weeks in a tin but I doubt you will find this out as it will be gobbled up quickly. Serve it thickly sliced spread with soft butter.
Makes 1 large loaf
225g (8oz/2 cups) self-raising flour
1/2 level teaspoon salt
110g (4oz/1 stick) butter
110g (4oz/3/4 cup) sultanas or seedless raisins
30g (1oz/1/4 cup) chopped walnuts
110g (4oz/1 cup) cherries, washed and halved
450g (1lb) very ripe bananas (weighed out of skins)
2 eggs, preferably free range
Loaf tin 24cm (9 1/2 inches) x 13.5cm (5 1/2 inches) x 5cm (2inches), OR 4 small loaf tins 5.75 inches (14.6cm) x 3 inches (7.62cm) lined with greaseproof or silicone paper.
Preheat the oven to 180ºC / 350ºF / Gas Mark 4.
In a large wide mixing bowl sieve the flour and salt. Rub in the butter.
Stir in sultanas or seedless raisins, the walnuts and the glace cherries. Mash the bananas with a fork, add the eggs and mix this well into the other ingredients.
The dough should be a nice soft consistency.
Pour the mixture into the lined tin and spread evenly. Place in the centre of a moderate oven and bake for 1 1/2 hours. It is vital that the oven door is not opened during cooking or the banana bread will collapse.
Cool before removing from the tin.
It is even nicer served after a day or two.
Rachel’s Banana Muffins
Divide the mixture between 12 regular muffin cases or 24 small muffin cases. Bake for 30 minutes in the preheated oven. Cool on a wire rack.