|250.00 ml||brown sugar — soft|
|2.00||eggs — extra-large|
|4.00||bananas — ripe, mashed|
|500.00 ml||flour — cake|
|10.00 ml||baking powder|
|5.00 ml||bicarbonate of soda|
|50.00 g||almonds — diced|
|5.00 ml||cinnamon — ground|
Recipe tested in a 600 watt oven.
Spray a 25 x 12 x 8 cm microwaveproof loaf pan with non-stick spray. Line the bottom of the pan with paper towelling.
Beat the margarine until light and creamy. Add small quantities of sugar while beating continuously. Add the eggs one by one, beating well after each addition. Add the mashed banana and mix.
Sift the cake flour and baking powder. Dissolve the bicarbonate of soda in the water and add to the butter mixture, alternating with the flour mixture. Add the almonds and cinnamon and mix lightly.
Turn the batter into the prepared loaf pan and place in the microwave oven on an upturned saucer.
Microwave for 12 to 14 minutes on 70 per cent power or until the loaf has shrunk slightly from the sides of the pan. Leave in the pan for about five minutes before turning out onto a wire rack to cool completely.
Remove the paper towelling and sprinkle with a little sugar if desired. Slice and serve with butter.
Makes a medium-sized loaf.