Name: Banana bread
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: serving
Cuisine: Bake
Ingredients: 3 bananas large, ripe; 175 g rice flour; 50 g cornflour maizena; 40 g peanuts unsalted, roasted, chopped; 75 g prunes dried, chopped; 110 g butter softened; 110 g castor sugar; 2 eggs; 2 tsp Baking powder; 1/2 tsp salt; 1 kg loaf tin, lined with parchment paper or a silicon loaf tin

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Ingredients (11)

3	bananas — large, ripe
175 g	rice flour
50 g	cornflour — maizena
40 g	peanuts — unsalted, roasted, chopped
75 g	prunes — dried, chopped
110 g	butter — softened
110 g	castor sugar
2	eggs
2 tsp	Baking powder
1/2 tsp	salt
1 kg	loaf tin, lined with parchment paper or a silicon loaf tin

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Method:

Preheat the oven to 180 C.

Cream the butter and sugar together until pale, light and fluffy and then start adding the eggs, individually, beating thoroughly after each addition.

Mash the bananas and incorporate them into the butter mixture.

Sift the rice flour, the corn flour, the baking powder and the salt together and fold this into the banana mixture gently.

Now stir in the peanuts and chopped prunes very carefully so that they are equally distributed throughout the mixture.

Pour the mixture into the loaf tin and bake in the oven for about 1¼ – 1½ hours until golden on top and a skewer inserted into the centre comes out clean – remove from the tin to cool.