Banana Loaf Humingbird Bakery Cookbook
270 g soft light brown sugar
2 eggs
200 g peeled bananas, mashed
280 g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
140 g unsalted butter, melted
a 23x13 cm loaf tin, greased and dusted with flour
Preheat the oven to 170*C
Put the sugar and eggs in a bowl, with an electric mixer, beat until well incorporated. Beat in the mashed bananas.
Add the flour, baking powder, bicarbonate soda, cinnamon and ginger to the sugar mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the egg mixture. Pour in the melted butter and beat until all the ingredients are well mixed.
Pour the mixture into the prepared loaf tin and smooth over with a palette knife. Bake in the preheated oven for about 1 hour, or until firm to the touch and a skewer inserted in the centre comes out clean. Leave the cake to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.