Banana Bread

Soft, fluffy and deliciously moreish!

Ingredients:

3 medium ripe bananas (plus one extra for decoration – optional)
120g of soft unsalted butter or DF spread
3 medium eggs
60ml of maple syrup (optional)
1 tsp of cinnamon
1 level tsp of baking powder
300g of self raising flour or GF SR flour
100ml of milk (cows or plant based)

Dairy Free Alternative, Gluten Free Alternative, Vegetarian

Method:

Mash the bananas in a bowl using the back of a fork, then add the rest of the ingredients and stir well to combine.

Spoon into a lined 2lb loaf tin and level out the surface. Slice your 4th banana and decorate the top of the loaf.

Bake at 170d/350f fan assisted oven, for 45-60 minutes (don’t open the oven for the first 35 minutes). You may need to cook for a further 10 or so minutes, if the inside is still raw when inserting a knife into the centre. If you find the top is browning too quickly, loosely place a piece of kitchen foil over the top.

Let it cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Suitable from 6 months. Store in an airtight container for up to 3 days or freeze for 3 months.