Best banana bread

Banana bread is the first thing I remember baking all by myself as a kid.  I had a brilliant recipe in a children's cookery book from the 70s full of lovely illustrations.  Sadly the book has got lost in the mists of time but this recipe is the closest I've come to recreating the banana bread of my childhood which I remember being so proud of - and so excited to eat!

Ingredients

4 oz margarine

5 oz soft brown sugar

2 eggs, beaten

3-4 really ripe bananas, mashed

8 oz self-raising flour

1 tsp baking powder

½ tsp nutmeg

½ tsp cinnamon

Pinch salt

Method 

1. Pre-heat the oven to 180°C.  Grease and line the base of a loaf tin, or 9 mini loaf cases.
2. Cream the margarine and sugar until pale and fluffy.
3. Add the beaten eggs a little at a time, beating well each time.
4. Fold in the bananas.
5. Sift in the flour, baking powder, nutmeg, cinnamon and salt and gently fold in with a metal spoon.
6. Pour mixture into the tin or mini loaf cases.  Bake for 50mins for a large loaf or 35-45 for small loaves, or until a cake tester comes out clean.
7. Leave to cool for 5-10 mins before turning out onto a wire rack, but don’t cut the cake for half an hour if you don’t want it to crumble (if you can resist!)