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squirrelydan76
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PdfPreheat the oven to 170°C (325°F/gas 3) and line a 450 g (1 lb) loaf tin with baking parchment.
In a large bowl, mash the bananas very well with a fork. Add the sugar and mix well, followed by the oil and any optional extras.
In another bowl, add the flour and baking powder, then use a whisk to gently mix together until the mixture is smooth and there are no lumps of flour. Combine with the mashed or blended banana mixture.
Pour the batter into the lined tin and use the back of a spoon to draw an indent down the middle of the batter lengthways. Bake for 35-40 minutes. The centre of the crack is the last part of the batter that will bake, so when it looks baked/dry you will know it is done. With all cakes, I recommend a skewer test: insert a skewer through a crack into the middle of the loaf, and a clean skewer should emerge. Use the paper to lift the bread out of the tin and leave to cool on a wire rack. Leave the paper still attached to the bread until it cools completely. Wrap well and store in the refrigerator for up to 5 days.