I must take more photos of things when I make them - sorry!!
This is a recipe form 'Mary Berry - Foolproof cakes' and is a favorite of ours to use up over ripe bananas. I actually tend to freeze bananas and them get them out when I want to make this. But the cake also freezes very well.
100g butter, softened
175g caster sugar
2 ripe banana, mashed
225g self-raising flour
1 tsp baking powder
2 tbsp milk
1. Lightly grease a 2lb loaf tin and line it with greaseproof.
Pre-heat the oven to 180 c
Measure all the ingredients into a mixing bowl and beat for about 2 minutes, until well blended.
2. Spoon the mixture into the prepared tin and level the surface. Bake for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre of the cake should come out clean.
3. Leave the cake to cool in the tin for a few minutes, then loosen with a palette knife and turn the cake out.
Remove the lining paper and leave on a wire rack to cool completely. Slice thickly to serve.
How easy is that!!