Serves: 8 Slices

Ingredients

2-3 Over Ripe Bananas

1 tablespoon Flora Light Spread

Caster Sugar 100g

Self Raising Flour 225g

Half teaspoon Bicarbonate of soda

Pinch of Salt

One Egg

A splash of Semi-Skimmed Milk

Allergens and properties

Contains gluten

Contains egg

Contains milk

Method

1. Pre heat the oven to 180C/350F/Gas mark 4. Line the base of a 22cm baking tin with greaseproof paper and grease the sides.

2. Peel the bananas and place on a plate, use a fork to mash the bananas together.

3. Put the flora into a large bowl, add the sugar and beat together until light and fluffy. Add the egg, beat well. Sieve the flour, bicarbonate of soda and salt into the butter and sugar mixture then add the milk and the mashed banana and stirring well to make a smooth cake dough.

4. Tip the mixture into the cake tin. You can add thinly sliced banana to the top of the cake dough, if you have any extra over ripe bananas available. Place the cake dough in the centre of the oven. When cooked insert a skewer into the centre of the cake and it should come out clean. Allow to sit in the tin for 5 minutes, then turn it out and cool on a wire rack. Banana loaf will keep well for 4-5 days and can be frozen.

Nutrient breakdown per 100g