Fayerie Cakes: Nummy Nana Banana Bread

Nummy Nana Banana Bread - say that three times fast!

Who wants to make some Nummy Nana Banana Bread with me? And who wants to eat it?! Yer, you do!

Had some lovely friends over for tea, scones and nummy nana banana bread - now try saying that with a mouthful! It was so nummy that we couldn't stop eating it, so it was all gone in no time! I am going to have to make another batch very soon...but here is the recipe for you now.

Recipe

110g / 4oz butter (I'm still swearing by Stork on this one), plus a little for your favourite loaf tin

225g / 8oz caster sugar (I'm trying it with golden or a chunky granulated grown next time as an experiment so I'll let you know how that goes)

2 free-range eggs (let those chickens live the life a little)

4 ripe bananas, mashed (fork of potato masher - choose your own weapon)

85ml milk soured with 1 n' 1/2 tsp lemon juice

1 tsp vanilla essence (love this stuff)

285g / 10oz plain flour

1 tsp bicarbonate of soda

Method

1. Flick the oven to 180C (a smidge higher if you aren't fan assisted). And butter your 20cm x 12.5 cm / 8in x 5in loaf tin while your'e at it, then the functional bits are over with and you can get on with the fun of baking banana bread.

2. Grab a jug, measure out your milk and pop in the lemon juice to curdle it a little. (Wee bit healthier than buttermilk) Stand this aside to do its thing while you are busy with the next step.

3. In a large bowl cream the butter and sugar until silky smooth. (I use a good old wooden spoon like Grandma taught me but the electric mixer does the same job quicker - unless you have built up your cake making muscles of course).

4. In another bowl - mash up those bananas! Use a fork, masher or just mash it plain bare-handed if you like. Baking is meant to be as fun as it is delicious!

5. Thoroughly stir in the eggs, mashed banana, milk mixture and vanilla extract.

6. Sift and fold in the flour and bicarbonate of soda. Easy.

Looks yummy already.

7. Pour your cake mix in the tin, level with a spoon and tap the tin on the counter top to help it settle (Grandma's old trick). Then it is time to wash up because your banana bread will take about an hour. Yesterday I popped mine out to check the centre with a knife at 50 minutes and it was still a little guey, so it had exactly an hour fan assisted at 180C.