banana bread

I'm just prizing bits of this banana bread out of my teeth. There's a lingering banana-y-ness in my mouth, a slightly sticky sweetness on my lips and a wee bit of a weighty feeling in my stomach. Perhaps that second slice wasn't wise. Maybe I should have waited for it to cool completly. Too late now, I'm just reckless.

The sultanas were a nice touch.

So, driven back into the arms of gluten free cooking, by a constant feeling of breathlessness, I had over-ripe bananas and visitors coming. Going back to the wheat thing, I started eating it again because I was bored with not eating it. Toast beckoned and I was sick of reading all the damned labels. I went for it, although I somehow never got around to pizza. Back on the gluten free path, I'm not going to mention it so much, better to just say no thanks.

So, over-ripe bananas says just one thing: banana bread.

ingredients

2 very ripe bananas - mashed

2 eggs

150g marg

150g sugar (or a bit less)

150g cornflour

100g ground almonds

1tsp baking powder

1/2 tsp bicarb of soda

zest of one lemon

1tsp mixed spice

handful of sultanas

prepare tin, buttering and flouring or using baking parchment - I use a 22cm oblong tin

set oven to gas mark 6

peel and mash bananas and set to one side

beat together the marg and the sugar

beat in the eggs

beat in bananas and dry ingredients - I add a bit of mashed banana then some flour/raising agent mixture alternately, until all ingredients are evenly blended.

pour into prepared tin and put in pre-heated oven

bake for 20 mins, then lower the temperature and back for another 10 minutes

check cake is ready by inserting skewer - it should come out clean

cool cake for ten minutes on rack in tin, then turn out carefully