3 c Flour
1 1/4 c Sugar
2 Eggs
160 Grammes butter/margarine
1 ts Vanilla
2 ts Baking powder
1/2 ts Bicarb of soda
6 Mashed bananas; the riper
-the better
Very little milk
From: gt92rfl@brunel.ac.uk (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.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings