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
- 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.
I find it always takes at least an hour to cook. In order to give it more time – without burning the top – I tend to cover it with tin foil for the last 10 minutes of baking.
Use a skewer to test – if it comes out clean it’s ready.
This cake doesn’t last too long (not just because it’s tasty) so eat it it quickly, store it in an airtight container and even keep it in the fridge if you really can’t eat it all at once. Perhaps it can even be frozen? I haven’t tried but I don’t see why not?? Tastes good with greek yoghurt.