Banana bread

We all end up with over ripe bananas in the fruit basket sometimes and this is surely the best way to use them.  The bananas should be soft enough to be easily mashed up with a fork.  If the bananas are still fairly firm, rather process with a food processor until smooth.  The same batter can be used to make muffins, the quantity below will make one loaf or approximately 14 muffins.

125g butter at room temperature
250g castor sugar
2 eggs
60 ml plain yogurt
1 teaspoon bicarbonate of soda
4 very ripe bananas, mashed
250g flour
a pinch of salt
cinnamon sugar.

Cream the butter and sugar until light and fluffy.  Add the eggs one at a time, while still creaming.  Blend the bicarb with a little bit of water and add with the yogurt to the creamed mixture.  Fold in the bananas.  Sift the flour and salt and fold into the banana mixture. 

Spoon into a well greased loaf tin and dust with cinnamon sugar.  Bake at 180 degrees for 50 minutes.  Cover the top with a piece of foil if it darkens too much.  Let it cool in the tin for 5 minutes before turning out.