The perfect solution for the black bananas in your fruit bowl – the blacker the better in fact!
Banana Bread
- 100g softened butter
- 175g caster sugar
- 2 large eggs
- 2 ripe bananas, mashed
- 225g self-raising flour
- 1 level tsp baking powder
- 2 tbsp milk
Pre-heat the oven to 180ºC/Fan 160ºC/Gas 4. Lightly grease a 2lb loaf tin and line the base and sides with baking parchment.
Measure the ingredients into a mixing bowl and beat for about 2 minutes or until well blended. Spoon into the prepared tin and level the surface.
Bake for about 1 hour or until well risen and golden brown. Leave to cool for a few minutes in the tin before turning out and cooling on a wire rack.
(Original recipe from Mary Berry’s Baking Bible, BBC Books, 2009.)
Jono & Jules do food & wine 
This is gorgeous. I decided to chop up a bar of clotted cream fudge and fold it into the mixture. It all sank to the bottom leaving a toffee like sticky layer but it was totally yummy.