Quick Banana Loaf

I made this loaf the other day when we were in need of an antidote to the gloomy weather and a slightly fractious morning during Half Term.  It was mixed and in the oven in no time at all and was a welcome treat for elevenses.

Quick Banana Loaf

100g softened butter
140g caster sugar
1 large free range egg
225g plain flour
2 tsp baking powder
4 very ripe bananas
50ml milk

Heat oven to 180C/160C fan.  Grease and line a 2lb loaf tin with non-stick baking paper.

Cream the butter and sugar in a large bowl before beating in the egg.  Peel and mash the bananas before beating them through the mixture.  Mix the baking powder and flour together then gently fold in until completely incorporated before mixing in the milk. 

Pour the mixture into your prepared tin and bake for 1 hr, or until a skewer comes out clean. Allow the cake to cool in the tin for at least 10 minutes before attempting to turn it out onto a wire rack to cool completely. 

 

This is a great cake for a lunch box treat because you can wrap the loaf tightly in cling film and keep it for 2 days, or freeze it for up to 1 month.  I slice the loaf, separating the slices with baking paper, before freezing it then I can just get out however many slices I need for lunches and leave the rest in the freezer until I need it.