Recipe of the week comes from Pamela Kemp

Left Over Banana Loaf With A Twist

“I find that near the end of the week I sometimes have bananas left over and never like to waste so I use them in a smoothie or banana cake/loaf. This is a great way to use leftover ripe bananas. I like Mary berry’s recipe but like to add some chocolate chips. Raisins are also good.”

Ingredients

• 100g (4oz) butter, softened
• 175g (6oz) caster sugar
• 2 eggs
• 2 ripe bananas, mashed
• 225g (8oz) self-raising flour
• 1 tsp baking powder
• 2 tbsp Milk
• 100g milk chocolate chips

Method

1. Lightly grease the 2lb loaf tin and line it with non-stick baking parchment. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Measure all the ingredients into a mixing bowl and beat for about 2 minutes, until well blended; an electric mixer is best for this but of course you can also beat by hand with a wooden spoon.
2. Add 75g of the chocolate chips and stir.
3. Spoon the mixture into the prepared tin and level the surface. Bake for about 1 hour, ( I found that 50 mins was still a bit over so do check after 40 mins and can cover with tin foil until cooked) until well risen and golden brown. A fine skewer inserted in the centre of the cake should come out clean.
4. Leave the cake to cool in the tin for a few minutes, then loosen with a small palette knife and turn the cake out. Remove the lining paper and leave on a wire rack to cool completely. Slice thickly to serve.