2 Ripe Bananas overripe is best)
170g caster sugar
170g soft margarine
Preheat oven to 160C/ Gas mark 3
Use a food processor to blend all ingredients well
Pour into a lined loaf tin
Bake for 1 hourCool and enjoy
Very easy instructions so I gave it a go:
I mixed the butter and sugar together and then folded the sifted flour in using a metal spoon, I then added the eggs one at a time and finally the chopped bananas. I used my hand blender to really mix it all and get a light mixture. The recipe here said to use vanilla essence but another recipe had said to use golden syrup or treacle with spices so I also added a tbsp of golden syrup and tsp of cinnamon. I greased the inside of my loaf tin and then poured in the mixture.
It goes into the preheated oven for an hour and presto:
It smelled amazing and slipped out of the tin really easily without breaking/ crumbling.
It's a moist sponge so perfect with a cup of tea- especially while still warm but I will serve it with hot custard tonight which makes a great autumn/ winter pudding. It was very easy to do and I will definitely be doing this to use up ripe bananas from now on!