Rachel’s Banana Bread

Makes 1 large loaf

450g (1lb) very ripe bananas(weighed out of skins)

175g (6oz) butter

175g (6oz) caster sugar

3 small eggs

225g (8oz) self-raising flour

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

75g (3oz) sultanas

40g (1 1/2oz) cherries, cuti nto quarters

25g (1oz) currants

20g (3/4oz) pecans, chopped

Loaf Tin 24 x 13.5 x 5cm (91/2 x 5 1/2 x 2 inch) loaf tin

OR 3 small tins - 14.6 x 7.5cm (5.75 x 3 inches) lined with greaseproof paper.

Preheat the oven to 180°C/350°F/Gas Mark 4.

Peel the bananas then crush with a fork. Cream the butter until soft, add the sugar and beat until light and fluffy, then add the eggs alternately with the flour, baking powder and cinnamon. Fold in the crushed banana, dried fruit and chopped pecans.

Pour the mixture into the prepared tins. Bake in the preheated oven for approximately 1 1/2 hours. Cool slightly then turn on to a wire tray.

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