BANANA BREAD

Ina Paarman recipe.  One of her older recipes, she has since tweaked it.  This is the one that I enjoy.  

125g butter
250g castor sugar
2 extra large eggs
2T (30ml yoghurt or sour milk)
1t (5ml) vanilla essence
6 ripe bananas, mashed
4T (60ml) chopped nuts (optional)
250g cake flour
1t (5ml) bicarbonate of soda
1/4t (1ml) salt

Cream the butter and castor sugar together until light and fluffy.  Lightly beat the eggs with a fork.  Add to the butter mixture creaming it in gradually.  Add the yoghurt and vanilla essence.  Fold in the bananas and nuts.  Sift the dry ingredients TWICE.  Fold into the banana mixture until well blended.  

Pour mixture into a lined and greased loaf tin.  Bake at 180C (350F) for 50 minutes to 1 hour until golden brown and firm.  If using muffin pan less time is needed for cooking, guess work.  But I cooked mine for 40 minutes.  Air Fryer 20 minutes.

Freezes very well.