A great way to make use of over ripe bananas!
290g Plain Flour
1 tsp Baking Powder
112g Butter, slightly salted
225g Caster Sugar
450g (around 4.5) Very Ripe Bananas
2 medium Eggs, beaten
85ml Whole Milk
1.5 tsp Lemon Juice
1 tsp Vanilla Extract
Preheat the oven to 160 degrees fan, line a 1kg loaf tin with greaseproof paper.
Cream together the butter and sugar.
Mash the bananas in a separate bowl.
Add the lemon juice to the milk.
Add in the eggs, vanilla, milk mixture and mashed banana to the creamed butter mix.
Sift the flour, baking powder into the wet mix and fold it in.
Transfer the batter to the lined tin, bake in the oven for 60 minutes at 160 degrees, check the cake by opening the door, then bake for a further 20 minutes at 140 degrees or until golden brown on top and a skewer comes out clean when inserted into the centre of the cake.
Leave the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Enjoy! Claudia 🙂