Another revised recipe. I sometimes wish the lighting in my kitchen didn't make things look a little pale.

Recipe (fills one 2lb loaf)

210g Self-Raising Flour
1/2 tsp Baking Powder
1/2 tsp Salt
65g Soft Brown Sugar
100g Caster Sugar
75g Rapeseed or Vegetable Oil
3-4 Overipe Bananas (should at least be turning brown)

1. Preheat your oven to 160*C and sift the Flour, Baking Powder and Salt into a mixing bowl, then set to one side.

2. In a separate mixing bowl, mix the Sugar and Oil together until consistent. Then peel, slice and mash the Bananas with either a fork or a potato ricer if you have one, then add it to the mix.

3. Add the Flour/Salt/Baking Powder into the bowl and mix until fully combined.

4. Grease a 2lb Loaf Tin or line with parchment / a loaf tin liner and spoon the batter into the tin. Bake the loaf for 50-55 minutes. You should be able to probe the loaf with a skewer and have it come out clean. Let the Banana Bread rest in the tin for another 20 minutes before removing and letting it cool completely on a wire rack.

Note - I personally like to freeze and thaw my Bananas. It does a good job of breaking them down to mush and makes it easier to mix them in.