Rachel’s Banana Bread
This is our newest banana bread, a really delicious version – thank you Rachel.
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.