Banana bread

Ingredients

• 4 oz butter or margerine
• 8 oz brown sugar (Bajan or Demerara generally)
• 2 eggs, lightly beaten
• 3 very ripe bananas (brown to black skin)
• 8 oz plain flour, chilled
• 1 tsp bicarb of soda (not baking powder)
• 1 tsp salt

Instructions

1. Pre-heat the oven to 180 C.
2. Cream the butter and sugar thoroughly. Sift the flour, salt and bicarb together (on to a sheet of greaseproof works really well).
3. De-skin and de-end the bananas, and thoroughly mash with a fork.
4. Slowly add small portions of egg, banana and flour to the creamed mixture, ensuring that the mix is integrated before adding more portions.
5. Line a 8″x4″ loaf pan with greaseproof paper (even if the pan is nonstick), and pour the mixture in.
6. Place in the oven for approximately 1 hour. It’s cooked when a toothpick comes out clean.
7. If the oven temperature is too high, the top will crack, or even go lopsided, and a thick crust will develop. The aim is a very thin (under 1/2 mm), soft skin, so the oven can always be a bit cooler.
8. Walnuts or other nuts are optional, I prefer mine without.
9. When slightly cooled, a slice with butter goes very well.