Banana bread

Method

Preheat the oven to 180°C/Gas Mark 4.

Sift the flour, salt and ground cardamom into a large mixing bowl.

Add the butter and rub in, with your fingertips, until the mixture resembles medium breadcrumbs.

Add the muscovado sugar and raisins and mix lightly until well distributed. Make a well in the centre.

In another bowl, mash the bananas to a soft and slightly lumpy purée. Add the egg and blend together, then pour into the well in the dry ingredients.

Mix together with a wooden spoon and then beat until the mixture is thoroughly combined and has a soft dropping consistency.

Spoon the mixture into the prepared tin, levelling it out with the back of the spoon.

Sprinkle the demerara sugar over the top. Bake for about 45 minutes until well risen and a skewer inserted into the centre comes out clean.

This cake will keep for 5 days in an airtight tin and freezes superbly.

Variations

Replace the raisins with dates or walnuts