Banana Bread Makes 1 loaf
INGREDIENTS
285g/10oz plain flour
1 tsp bicarbonate of soda
½ tsp salt
110g/4oz butter, plus extra for greasing
225g/8oz caster sugar
2 free-range eggs
4 ripe bananas, mashed
85ml/3fl oz buttermilk (or normal milk mixed with 1½ tsp lemon juice or vinegar)
1 tsp vanilla extract
METHOD
Preheat the oven to 180C/350F/Gas 4.
Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
In a separate bowl, cream the butter and sugar together until light and fluffy.
Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Fold in the flour mixture.
Grease a 20cm x 12.5cm/8in x 5in loaf tin and pour the cake mixture into the tin.
Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.
Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.
Banana Butterscotch Muffins Makes 12
INGREDIENTS
3 very ripe bananas
125ml vegetable oil
2 eggs
250g flour
100g caster sugar
1/2 teaspoon bicarbonate of soda
1 teaspoon baking powder
150g butterscotch or chocolate chips
METHOD
Preheat the oven to 200°C/gas mark 6 and line a 12-bun muffin tin with muffin papers.
Mash the bananas and set aside for a moment.
Pour the oil into a jug and beat in the eggs.
Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl and mix in the beaten-egg-and-oil mixture, followed by the mashed bananas.
Fold in the butterscotch morsels, then place equal quantities in the prepared muffin tin - I use an ice cream scoop and a spatula - and bake in the oven for 20 minutes
