Banana bread

Nell Nelson: Chef

This bread is absolutely delicious eaten straight from the oven. Sliced banana bread also makes great toast, as the sugars in the bread slightly caramelise. You can also freeze the bread.

Ingredients:

225g self-raising flour
100g softened butter
150g caster sugar
450g really ripe bananas, peeled and mashed
½ tsp salt
few drops vanilla essence
2 eggs

Method:

Pre-heat the oven to 180°C.
In a large bowl or food processor, mix all the ingredients together.
Spoon the mixture into a 1kg non-stick loaf tin and bake it for 1½ hours.
The bread should be golden on top and a skewer, when pushed into the middle, should come out clean.