I'm a 80's kid. I have walked like an Egyptian, know the moves to "Achy Breaky Heart" and even know who Andrew Ridgeley is! So when I say Bananarama I am thinking, Cruel Summer and Love in the First Degree. When my son hears Bananarama he thinks it must be a new flavour smoothie!
I always seem to buy too many bananas. I have this idea that everyone is going to just gobble them up, long before they turn brown, and make the whole kitchen smell like a tropical island. But the great thing about really (really) ripe bananas, is they' re perfect for banana bread.
This is exactly what I made yesterday, and once again it was a success.
300g Plain Flour
Pinch of Salt
5ml Bi Carb.
3 beaten Eggs
3 ripe Banana (Less for a drier cake)
15ml Lemon juice and the zest of 1 lemon (the zest is optional, but it really is worth trying)
Grease and line loaf tin. Preheat oven to 190°c.
Cream butter and Sugar.
Mash bananas and add lemon juice and the zest.
Add the bananas to the butter mixture.
Add sifted flour and baking powder and salt and vanilla.
Pour the mixture into the loaf tin.
Bake for 50 – 60mins, until golden brown.
This cake is suitable for home freezing, so you can make more than one, cover with foil and clingwrap and freeze. It is totally
delicious and can be described as health food, if you count the bananas.