Mary Berry’s banana loaf

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Sometimes the simplest recipes can be exactly what’s needed. Since the new term begins tomorrow, I’ve been looking for inexpensive recipes that are ideal for popping in lunchboxes or a mid morning snack.  Pretty much every school has a strict no nuts policy now (and rightly so) so my usual banana and walnut loaf was a no-go.

I turned to the Queen of baking herself, Mrs Mary Berry. I love her recipes, she hasn’t failed me yet! This recipe is from Mary Berry’s Baking Bible. It’s a very simple recipe – no nuts, no flavourings, no fancy ingredients! The key thing here is using very ripe bananas for the best flavour – the blacker the better.

As well as being great for a packed lunch, this is really good spread with butter or drizzled with honey.

Mary Berry’s banana loaf

100g soft butter
175g caster sugar
2 Large eggs
200g Self raising flour
1 tsp baking powder
2 over ripe bananas, mashed

Preheat the oven to 180C. Butter and line a 2lb loaf tin.

Beat all of the ingredients together for two minutes until the batter is smooth and everything is well incorporated.  Pour into the tin and bake for one hour, or until well risen and a skewer inserted in the middle comes out clean.  Leave to cool on a wire rack.

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