500 ml flour
10 ml baking powder
1 ml bicarbonate of soda
2 ml salt
5 ml ground cinnamon
250 ml sugar
4 large, ripe bananas, mashed
125-250ml chopped nuts (optional)
2 ml vanilla
Sift flour with baking powder, bicarbonate of soda, salt and cinnamon.
Cream butter and sugar until light.
Add eggs, one at a time, beating well between additions and adding 5 ml of the flour mixture with each egg.
Add flour mixture to creamed mixture alternately with bananas, beating well until smooth. Stir in nuts and vanilla.
Pour into a lined and lightly oiled 26x9x7 cm loaf tin.
Smooth top and bake at 180°C in center of oven for 50 minutes or 1 hour.
Turn out, remove paper and cool. Serve sliced and buttered.
Alternatively use muffin pan and bake for 20 minutes at 180°C.
Photo and recipe adapted by Idalette Pretorius