Banana Loaf - with additions

They say this is a good way of using up overripe bananas, but I have to hide the ones I want to bake with, or they get eaten long before they are ready for baking.

If you don't have gannets like mine in the house, and you have the odd banana left over and in danger of going off, just freeze it, peeled and in chunks, and add more as they become available, or until you are ready to bake.

Remember to make a note on the outside of the freezer bag of HOW MANY bananas are in there, or it can be quite a puzzlement. Yes, I've been there!

Ingredients

3 ripe bananas, mashed, at room temperature

3 tbsp milk

6 oz soft baking margarine

9 oz plain flour

9 oz caster sugar

1 1/2 tsp bicarbonate of soda

1 1/2 baking powder

3 large eggs

7 oz additions

(these can be chocolate chips or chopped nuts, or chopped

apricots, dates or prunes, or cranberries or banana chips, or bits of

fudge etc!) You can mix and match as long as the overall weight

remains the same). If you've got any other ideas for additions -

do contact me via the form in the About Me section, and I'll add

them to the story here!

Method

1 Grease and line a 2lb or 2 x 1lb (if you like diddy loaves) loaf tin.

Preheat the oven to 160 C fan.

2 Mix all the ingredients together on a large bowl with either an electric hand

mixer or a stand mixer, till everything is well incorporated.

3 Stir in your chosen additions, and tip the mix into the tin(s) smoothing the

top.

Bake for about 35 - 40 mins, test for done-ness with a skewer after 30 mins.

4 Let the loaf cool in the tin for 10 minutes, then turn out and finish cooling

on a wire rack

This loaf is nice served plain, or with a drizzle of white glace icing on top with a sprinkling of whatever additions you have chosen to use