Banana bread

Name: Banana bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1
Ingredients: Vegetable oil for greasing the loaf tin; 120 g caster sugar; ½ level tsp salt; 360 g self-raising flour; 1 large egg; 125 ml full-fat milk; 50 g butter, melted; 3 ripe bananas, peeled and chopped into 1-2cm chunks

Adrienne Herbert's recipe for banana bread is made with slices of banana, so there's no need to spend time mashing.

Makes 1 x 1kg loaf

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Makes1
CourseCake
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins

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Ingredients

Vegetable oil for greasing the loaf tin
120g caster sugar
½ level tsp salt
360g self-raising flour
1 large egg
125ml full-fat milk
50g butter, melted
3 ripe bananas, peeled and chopped into 1-2cm chunks

Method

Preheat the oven 180°C, gas mark 4. Grease a 1kg loaf tin with a little oil, making sure you get into all the corners with a brush.
Put the sugar, salt and self-raising flour in the mixing bowl. Make a well and add the egg, milk and melted butter. Mix well.
Add the bananas to the mixture and fold them in using a tablespoon. Put all the mixture into the loaf tin, scraping out any left in the bowl with the spatula. Smooth the mixture down with the back of a spoon.
Put the loaf on the middle shelf of the oven for an hour. When cooked the loaf will be risen and golden brown. Take it out of the oven and push in a skewer to test if it's cooked. If there is any mixture clinging to the skewer put your loaf back in the oven for another 10 minutes. Remove from the oven and allow to cool a little before turning the loaf on to a cooling rack. Serve warm, in slices, spread with soft butter.