Banana Cake

Put oven on to 175C. Line a 4x 8 loaf tin with baking paper. In a mixing bowl, mash the ripe bananas with a fork till smooth (Eileen likes to leave a few chunks).

Stir in the melted butter. Into the pan that had the butter add the baking powder and salt, stir in the sugar, beaten egg and vanilla extract, and stir well with a wooden spoon so the dry ingredients are well coated with the dry ingredients. Tip them into the bowl and mix well, then add the flour and mix again. Pour it into the tin, and bake for 50-60 minutes, till a knife or skewer comes out clean when inserted into the middle, if not leave it in a bit longer. If the top of the cake looks too brown, place some foil over the top to prevent burning. Save the foil to give a piece of the cake to your favourite person. Remove from oven and leave to cool for a few minutes, then lift the cake out and let it rest for as long as you can resist eating it. Will keep at room temperature for four days, longer in the fridge, and can even be frozen. Eileen says the cake contains no calories, because they fall out when you slice it. (depending how sweet you like it) pinch of salt 1 large egg, beaten 1 teaspoon vanilla essence 205g white flour (any kind)