|125 g||butter — softened|
|250 ml||brown sugar|
|5 ml||vanilla — essence|
|2||eggs — beaten|
|3||bananas — over ripe|
|500 ml||flour — self-raising|
|5 ml||Robertson's bicarbonate of soda|
Preheat the oven to 180°C.
Grease a 23cm loaf pan with butter or baking spray. Cream the butter and sugar well and add the vanilla essence. Add the eggs a little at a time, beating well between each addition. Then add the mashed bananas, and mix in.
Sift the dry ingredients into the bowl, and fold the flour and bicarbonate in gently. Once everything is combined, pour into the prepared tin and bake for 50 – 60 minutes, or until a skewer or knife comes away clean.
Leave to cool for 10 minutes in the tin, then turn out onto a cooling rack and leave to cool completely. Serve with butter.
Recipe reprinted with permission of Julie Donald.
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