THIS week's recipe is for a dessert that couldn't be easier. And it's a great way of using those bananas that are beginning to go black that most people don't seem to want to eat – despite them being at their best at that stage.
It's so easy, it only really needs two utensils: a food processor (or mixing bowl) and a loaf tin. Why buy ready-made desserts?
250g self raising flour
125g soft unsalted butter
Four ripe bananas
60g soft brown sugar
Four tablespoons spoons golden syrup (plus a little more to serve)
1kg loaf tin - buttered
Jersey ice cream to serve
Pre-heat the oven to 180C, gas mark 4
Sieve the self-raising flour and, along with all the other ingredients, put into a food processor and blend everything to a batter. If you don't have a food processor, place all the ingredients into a bowl and beat with a wooden spoon until smooth.
Pour the batter into the loaf tin and place in the oven for 50 minutes. Remove from the oven and test to see if the loaf's cooked by inserting a skewer or thin knife into the centre. If the skewer comes out clean, the loaf's cooked. If not, put the tin back in the oven for another 10 to 15 minutes before testing again.
Once cooked, allow the loaf to rest for 10 minutes before removing from the tin. Meanwhile, in a small saucepan, gently heat a few spoonfuls of golden syrup and add a little water to thin it slightly.
To serve, cut the loaf into thick slices. Put on to a plate, scoop a ball of Jersey ice cream on the top and then spoon syrup over the lot.
Oldfields Restaurants cookbook, Passion for Real Food, is out now and available in good bookshops. For discounted copies contact us at the restaurants on Dean Street in Newcastle on (0191) 212-1210 or Claypath in Durham on (0191) 370-9595 or go to www.oldfieldsrestaurants.com