Banana Loaf

My mum ALWAYS cooks banana loaf (she is a wonderful cook) She uses Jeaneete Orrey's recipe from the cook book The dinner lady. Yes i admit it, i was lazy and didn't help her but i was taking pictures! In some of the pictures you can see muffins, they are butternut squash muffins my mum made earlier.

This loaf is ideal for us at school because you just have to slice it to serve. Bananas are great for energy, as well, just what the children need after working hard all morning. You could also ice this (add a little vanilla essence to the icing), if you like.

Preheat the oven to 180°C/350°F/Gas 4
2 ripe bananas: Peel the bananas then crush with a fork.
175g (6oz) butter or margarine 1.3kg (3lb)/175g (6oz) caster sugar 1.3kg (3lb)
Beat together the butter or margarine and sugar.
3 eggs/225g (8oz) self-raising flour 2.7kg (6lb)/½ teaspoon baking powder 2 tablespoons: then add the eggs alternately with the flour and baking powder.
½ teaspoon vanilla essence 2 tablespoons/½ teaspoon ground cinnamon 2 tablespoons.
Fold in the crushed banana, vanilla essence and cinnamon with the mixture from the other bowl.
Pour the mixture into a greased 450g (1lb) tin (or a cake case)
1 banana for decoration (optional ) for the top of the loaf.
Bake in the preheated oven for about 40 minutes. Cool slightly (then turn on to a wire tray if you only creased the tin) if you put it in a cake case like my mum you won't need to put it on a wire tray. When cool, slice.

So that's how my mum makes it, give it a go!

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