2 Cups Plain Flour
6 TBLSP Margarine
2 Eggs
3 Small Ripe Well Mashed Bananas
2 TSP Baking Powder
1/2 Cup Brown Sugar
1/2 Cup Light Sour Cream
1/2 TSP Cinnamon
1 TSP Vanilla Essence
Sift flour,baking powder and cinnamon together in a bowl, set aside.
Beat margarine, sugar and vanilla essence in a separate bowl using electric beaters until light and creamy.
Add eggs one at a time,ensuring each egg is beaten well before adding the next.
Fold through flour, bananas and sour cream, making sure not to over beat mixture.
Spoon mixture into lined loaf tin smoothing surface with a spatula.
Bake in pre-heated oven for approx 1 hour, or until golden brown and cooked through when tested with a cake skewer.
Can be stored in an air tight container for 3-4 days, suitable for freezing up to 3 months. Slice before freezing into portion size slices.
Bake at 180C (350 F)
These are in Australian measurements however if you have a favorite recipe that is in Australian measurements don't forget to grab some spoons and cups on your next visit home or if you know of anybody else heading home ask if they wouldn't mind getting you some, the plastic ones are not that expensive.
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