GBBO: The Best Banana Bread

I am hooked on the marvel that is 'The Great British Bake Off'. What with Paul Hollywood's piercing blue eyes and style icon Mary Berry (for wearing that Zara silk bomber), there really is nothing better to watch on Tuesday nights. Oh, and of course for the baking.

I was gutted to see the wonderful Cathryn leave last week as I was really gunning for her to win. You can't help but love her down-to-earth attitude and of course for bringing back phrases such as 'Oh my giddy aunt' and 'Heavens to Betsy'.

After much inspiration, I decided to bake Shetland's finest James Morton's banana bread with some extremely overipe (practically black) bananas I had leftover in the kitchen. I made little individual loaves using these cardboard moulds from Lakeland.

Ingredients:

125g soft butter

250g caster sugar

4 over-ripe bananas

2 large eggs

1/2 tsp vanilla extract

250g plain flour

3 tsp baking powder

Method:

1) Preheat oven 160°

2) With an electric whisk, mix the butter and sugar together until combined

3) Mix in the bananas, eggs and vanilla until you’ve got a lumpy wet mix.

4) In another bowl, weigh the flour and mix in baking powder.

5) Very slowly and carefully, fold the flour into the wet mix until no flour is visible but the mix is still lumpy.

6) Add in a large handful of sultanas into to the mix and pour into your moulds.

7) Bake for 30-40 minutes, or until a skewer comes out clean.