Banan bread

1. Pre-heat the oven to 180°C/gas 4 (160°C/gas 3 for fan-forced ovens). Grease a 1kg capacity loaf tin and line the base with baking paper. 2. Beat the butter and sugar together until fluffy and pale in colour. 3. Beats in the eggs, a little at a time, beating well after each addition. 4. Add the bananas to this mixture. 5. Sift the dry ingredients together with a pinch of salt and then fold gently into the banana mixture. (It is important to fold the dry ingredients in gently until just Incorporated rather than simply stirring). 6. Transfer the mixture into the prepared tin and bake for 50 to 60 minutes or until a skewer placed in the middle of the cake comes out clean and dry. 7. Transfer to a wire rack too cool. Resist cutting it for 30 minutes or it might crumble. 8. Serve the sliced loaf with peanut butter all whipped cream.