Italian Breakfast Banana Bread
Cuts into 8-10 slices
150ml flavourless vegetable oil, plus some for greasing
3 medium bananas, very ripe
2 tsp vanilla extract
150g caster sugar
175g plain flour
1/2 tsp bicarbonate of soda
4 tsp instant espresso powder
1 x 450g/1lb deep loaf tin
Slip a baking sheet into the oven, and preheat the to 170oC/150oC fan oven/gas mark 3. Get out a loaf tin, and line it with baking parchment or a loaf liner, or lightly oil it.
Mash the bananas with the vanilla extract and salt and then beat in the oil.
Now, beat in the eggs, one by one, followed by the sugar.
Mix the flour with the bicarb and espresso powder, and beat these dry ingredients into the runny batter.
Pour the batter into your prepared loaf tin, and pop it into the oven, on the baking sheet, and bake for 50-60 minutes, or until slightly coming away at the sides and bulgingly risen.