Name: Banana bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 persons
Cuisine: Barbadian
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

Banana bread

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Cuisine: Barbadian

Servings: 12 persons

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

Pre-heat the oven to 180 C.
Cream the butter and sugar thoroughly. Sift the flour, salt and bicarb together (on to a sheet of greaseproof works really well).
De-skin and de-end the bananas, and thoroughly mash with a fork.
Slowly add small portions of egg, banana and flour to the creamed mixture, ensuring that the mix is integrated before adding more portions.
Line a 8″x4″ loaf pan with greaseproof paper (even if the pan is nonstick), and pour the mixture in.
Place in the oven for approximately 1 hour. It’s cooked when a toothpick comes out clean.
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.
Walnuts or other nuts are optional, I prefer mine without.
When slightly cooled, a slice with butter goes very well.

https://www.cricalix.net/recipes/banana-bread/