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Date Posted: 05:34:43 10/24/02 Thu
Author: S
Subject: Banana bread

This cake-like banana bread will stay moist for days.Serve thickly
sliced with a dusting of icing sugar,or wrap in foil and warm gently
in the oven before slicing and serving with fresh banana for weekend
breakfast

12 g butter
175 g unrefined soft brown sugar,eg,light muscovado
2 eggs
280 g plain flour
1 tsp bicarbonate of soda
Pinch of salt
125 ml milk
3 medium ripe bananas,mashed
1 tsp vanilla extract
75 g walnuts,chopped

Heat oven to 180C/Gas mark 4.Lightly oil a 25cm x 11cm (10in x
41/2in)loaf tin.

Cream butter and sugar together in a food processor or with electric
beaters,until smooth.Add one egg and beat well,add the second and
continue to beat well.Sift in half the flour with the bicarbonate of
soda and salt,and mix well.Mix in the milk,then the remaining
flour.

Mash the bananas and then fold them in to the mixture with the
vanilla extract and walnuts.Then tip the mixture into the loaf tin
and level the top with a spatula.

Bake for around one hour until a skewer inserted in the middle comes
out clean and not sticky.Cover the top with foil if it starts to
brown too quickly.

Allow to cool in the tin for at least 20 minutes before turning out.
To serve,cut into thick slices and serve warm or at room temperature.

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