I am going to show you an easy way to you up your over-ripped banana. People often call this recipe loaf, but everything about it is cake. It shared the same pathway with cake.

Bananas are an excellent source of potassium and supply vitamin B6, fibre and carbohydrate and some vitamin C. Bananas typically have more calories as well as a higher sugar content compared to other non-tropical fruits.https://www.bbcgoodfood.com/howto/guide/health-benefits-bananas

This is banana loaf is moist and doestn’t really need buttering. It freezes well. You don’t need to worry if your banana is over-riped, the riper your bananas are they better your loaf will turn out.

Here’s my recipe.

You can adjust according to your taste and preference.

100g (4oz) of butter, softened in room temperature

2 eggs

2 mashed ripe bananas

175g (6oz) of caster sugar

Half a teaspoon of ginger powder

2 tablespoon of milk

1 teaspoon of baking powder

225g (8oz) of self-raising flour

How To Go About It

Preheat the oven to 180°C/350°F/Gas Mark 4.

Grease the loaf tin lightly with oil and line it with non-stick baking parchment.

Measure all the ingredients into a mixing bowl and beat for about 2 minutes, until everything is well mixed. You can either use an electric mixer which is best for the job or allows your hand to do the work through a wooden spoon.

Spoon the mixture into the prepared tin and level the surface. Bake for about 1 hour or until well the mixture has risen and golden brown. A fine skewer inserted in the centre of the cake should come out clean. This is a clear sign that your banana loaf is cooked.

Leave the cake to cool in the tin for a few minutes, then loosen at the edge and turn out. Remove the lining paper and cool completely. Slice thickly to serve.