Gems from the Interwebs

Banana Bread

People seem to like this, so here’s the recipe. Of the 6 weeks of term so far, think I’ve made about… 5 loaves already? Can get a bit boring, but the eaters don’t seem to think so! Last time I made it in muffin cases, which was quite yummy and a bit different. The perfect thing to do with any bananas that are in danger of going off (or have gone off already - the more yellow/black, the more the banana-y taste).

Serves: 2 hungry boys, or about 10 normal folk

100g butter

175g caster sugar

2 large eggs

2 ripe bananas, mashed

225g self-raising flour

1 tsp baking powder

2 tbsp milk

1. Beat all ingredients until well blended (about 2 minutes).  
2. Lightly grease a 900g (2lb) loaf tin, and line with baking parchment.  
3. Spoon the mixture into the tin and smooth the surface.
4. Bake in an oven pre-heated to 180oC/Fan 160oC for about one hour, until well-risen and golden, and a toothpick put in centre comes out clean. If it’s browning too quickly (check after half an hour), then cover with silver foil. 
5. Leave to cool in tin for a few minutes, then turn out, peel off the parchment, and finish cooling on a wire rack.

10am