Jeanette Orrey’s banana loaf
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
CUISINE
COURSE
Baking
Method
Preheat the oven to 180°C.
Peel the bananas then crush with a fork. Beat together the butter or margarine and sugar, then add the eggs alternately with the flour and baking powder.
Fold in the crushed banana, vanilla essence and cinnamon. Pour the mixture into a greased 450g tin, and top, if liked, with long thin slices of banana.
Bake for about 40 minutes. Cool slightly then turn on to a wire tray. When cool, slice.
This recipe is from Jeanette Orrey’s The Dinner Lady, published by Bantam Press
Ingredients
2 ripe bananas
175g butter or margarine
175g caster sugar
3 eggs
225g self-raising flour
½ tsp baking powder
½ tsp vanilla essence
½ tsp ground cinnamon
1 banana for decoration (optional)
Method
Preheat the oven to 180°C.
Peel the bananas then crush with a fork. Beat together the butter or margarine and sugar, then add the eggs alternately with the flour and baking powder.
Fold in the crushed banana, vanilla essence and cinnamon. Pour the mixture into a greased 450g tin, and top, if liked, with long thin slices of banana.
Bake for about 40 minutes. Cool slightly then turn on to a wire tray. When cool, slice.
This recipe is from Jeanette Orrey’s The Dinner Lady, published by Bantam Press
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