Bananas: Freeze ripe bananas in their skin in a freezer bag until required and thaw before using.
• 1½ cups self-raising flour
• ½ cup plain flour
• 1 tsp ground cinnamon
• ½ tsp bicarb soda
• ½ cup brown sugar, firmly packed
• 1 cup mashed ripe banana
• 2 eggs, lightly beaten
• ½ cup vegetable oil
• ⅓ cup milk
• 1 tblsp golden syrup
Grease a 12cm x 22cm medium loaf pan. Line the base and sides with baking paper, extending 3cm above the pan edges.
Sift flours, cinnamon and bicarb into a large bowl. Stir in the sugar.
Add the combined banana, eggs, oil, milk and golden syrup. Mix well and pour mixture into the prepared pan.
Cook in a moderately slow oven (160°C) for 1 hour, or until cooked in centre when tested with a skewer. Stand loaf in pan for 15 minutes. Turn onto a wire rack to cool.
Serve cut into slices, plain or toasted, with butter and honey.