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Banana bread
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This soft, fruity bread is brilliant for your child's lunchbox, but can also be enjoyed as a mid-day treat
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Serves: 8
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Prep time: 10 mins
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Cooking time: 35 mins
(may need an extra 5 mins) -
Total time: 45 mins
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Skill level: Bit of effort
Ingredients
Don't throw away bananas if they start to turn brown – just pop them in the freezer. Use frozen for smoothies, or defrost to make banana bread and cakes.
Ellie Jameson, 39, Birmingham
- 75g (3oz) butter or margarine
- 100g (4oz) soft brown sugar
- 1 egg, beaten
- 2 large ripe bananas
- 225g (8oz) self-raising flour
- 1/2tsp ground allspice and a pinch of salt
- Handful of dried fruit (dates are good) or chopped walnuts (optional)
Method
- Preheat the oven to 190°C/375°/gas 5. Cream the butter and sugar together in a large bowl until fluffy then beat in the egg gradually.
- Add dried fruit. Mash the bananas then stir into the mixture. Fold in the flour, allspice and salt.
- Spoon into a greased and lined loaf tin and bake in the centre of the oven for 35-40 mins, or until a skewer inserted into the centre comes out clean.
- When cooked, leave the loaf in the tin for a few mins before turning out to cool on a wire rack.
- Serve sliced, spread with butter or margarine.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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