easiest banana bread
 
 

Mary Berry

makes 2 cakes (each serving 6)

100g margarine, plus extra for greasing
150g muscovado sugar
200g self-raising flour
1 tsp bicarbonate of soda
2 eggs
2 medium (about 200g) ripe bananas, peeled and mashed
For the topping
25g pumpkin seeds
25g sunflower seeds
1 tbsp demerara sugar

1 Preheat the oven to 180C/gas 4, then grease two 450g loaf tins with margarine and line with baking paper.

2 Measure the margarine, sugar, flour and bicarbonate of soda into a large bowl, add the eggs and bananas, and beat with an electric hand whisk until light and combined. Spoon the mixture equally between the prepared tins and level the tops. Sprinkle over the seeds and demerara sugar.

3 Bake both cakes on the middle shelf of the oven for 35-40 min, or until well risen and golden and a skewer inserted into the middle of each cake comes out clean.

4 Allow to cool in the tin for 10 min, then turn out on to a wire rack and peel off the baking paper before leaving to cool completely.

Extracted from Classic by Mary Berry (BBC Books, £26)