Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Flour |
| 1¼ cup | Sugar |
| 2 \N | Eggs |
| 160 \N | Grammes butter/margarine |
| 1 teaspoon | Vanilla |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Bicarb of soda |
| 6 \N | Mashed bananas; the riper the better |
| \N \N | Very little milk |
From: gt92rfl@... (Ros Lumley)
Date: Wed, 27 Apr 1994 03:06:59 GMT This is a recipe my Mum has given to me. Its yummy. She makes them in a loaf tin. They are light rather like a sponge cake in consistency.
This makes two, and they freeze well.
NOTE: the amount of milk is dependent on the ripeness of the bananas. The mushier they are the less or no milk.> Cream the butter and sugar well. Add the eggs one at a time and cream well. Add mashed banana. Add flour, salt and baking powder to the mixture and if necessary the milk, to keep the mixture "slack" rather than like a thick batter. Add the vanilla. Put into the tins, loaf or cake.
Bake in a moderate oven for 45 mins to 1 hour. Moderate is about 180 degrees Celcius, 250 Farheinheit, and about Gas Mark 5.
Pierce with a knife to ensure its cooked. if the knife is clean then its done.
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