This is my absolute favourite cake. I like it best when it’s completely cooled down, and without any icing. It’s also really good buttered like bread. It always has interesting little dark specks in it, though I have known people to make banana cake that doesn’t – but that’s just weird!

Banana Bread

2 cups SR flour
125 g (1/4 lb) butter or marg
2 eggs
3 or 4 ripe bananas (can be over-ripe, variable number)
1 cup sugar
1 level teaspoon bicarbonate of soda
pinch salt

Cream butter and sugar, add mashed bananas, beat well, add beaten eggs. Sift flour and salt and add to mixture with 1/4 cup water in which the soda has been dissolved, beat well. Bake in a moderate oven for 1 hour.

The picture is me aged 7, showing off the first cake I ever made. I still have the little apron with the African animals, as I was fond of it. But I don’t bake often these days, and I discarded aprons many years ago.