INGREDIENTS
125g margarine.
1 cup soft brown sugar.
2 extra large eggs.
4 ripe bananas, mashed.
2 cups flour.
2 teaspoons baking powder.
1 teaspoon bicarbonate of soda.
1/3 cup water.
half packet (50g) diced almonds.
1 teaspoon cinnamon.
METHOD
Spray a 25cm x 12cm x 8cm microwave proof loaf pan with non-stick spray.
Line the bottom of the pan with paper towelling.
In a bowl beat the margarine until light and creamy.
Add small quantities of sugar at a time while beating continuously.
Add the eggs one by one, beating well after each addition.
Add the mashed banana.
Mix.
In a separate bowl sift together the flour and baking powder.
Dissolve the bicarbonate of soda in the water.
Add the flour to the butter mixture alternating with the bicarbonate of soda mixture.
Add the almonds and cinnamon.
Mix lightly.
Turn the batter into the prepared loaf pan.
Place in the microwave on an upturned saucer.
Microwave for 12-14 minutes on 70 per cent power or until the loaf has shrunk slightly from the sides of the pan.
Remove from microwave.
Leave the banana loaf in the pan for about 5 minutes.
Turn out onto a wire rack and leave to cool completely.
Remove the paper towelling.
Slice and serve with butter.
