Name: Banana and ginger loaf
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 1 loaf serving
Cuisine: Ingredients
Ingredients: 125 g butter or margerine; 250 ml castor sugar; 125 ml soft brown sugar; 10 ml golden syrup; 4 bananas ripe, mashed; 2 eggs whisked; 625 ml self-raising flour; 3 ml Bicarbonate of soda; 5 ml nutmeg ground; 5-10 ml ginger ground; 5 ml vanilla essence; 30 ml milk

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Ingredients (12)

125 g	butter — or margerine
250 ml	castor sugar
125 ml	soft brown sugar
10 ml	golden syrup
4	bananas — ripe, mashed
2	eggs — whisked
625 ml	self-raising flour
3 ml	Bicarbonate of soda
5 ml	nutmeg — ground
5-10 ml	ginger — ground
5 ml	vanilla — essence
30 ml	milk

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Method:

1
Preheat the oven to 180 °C and grease a 20 x 12 x 7 cm loaf tin.

2
Cream (beat with a hand or electric
whisk) the butter, the two sugars and syrup in a large bowl until light and
fluffy. Add the mashed bananas and eggs a little at a time and beat well.

3
Sift the flour, bicarbonate of soda,
nutmeg and ginger into a bowl. Mix the vanilla essence and milk in a jug.

4
Fold the dry ingredients into the
creamed mixture, followed by the vanilla milk. Do not overmix. Spoon the batter
into the loaf tin.

5 Bake for
45-60 minutes or until done. Leave the loaf to cool in the tin for a while then
turn out onto a wire rack to cool completely.

6 Slice
and serve with jam or cheese – or both.