Sarah's 6 Banana Bread

Great for using up gluts of bananas without needing loads of eggs

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Servings: 6

100 d sultanas or dates
75 ml liquid to soak the dried fruit in – orange or apple juice, rum or brandy (Soak the dried fruit in the liquid for half an hour before you start.)
175 g plain flour with 1/2 tsp bicarb and 2 teaspoons baking powder or 175g self raising flour
125 g butter or marj
100 g sugar
2 eggs leave them out if you don't eat eggs
6 ripe bananas mashed up
Optional extras, walnuts, chocolate chips, grated orange or lemon zest

Put the oven onto low – 160 degrees for a fan over, gas 3.
Melt the butter and mix in the sugar well. Add the eggs to the bananas then mix everything together. (If you add the eggs to the warm butter they will scramble).
Make sure it’s all really well mixed.
Bake for an hour then test with a knife to see if it comes out clean. If it starts to go too dark on top turn the oven down and cook for another 5 to 10 minutes.
Cool in the tin but it is nicest when it is just warm with loads of butter!