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1 hour, 20 minutes
- 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
- 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.