This month’s recipe comes from our staff marketer Jen. She makes this for her husband to nibble on when he does ultramarathon races. Jen says “be sure to add a few chia seeds – 
helps maintain energy right to the finish line!”
Here’s what you’ll need:
- 900g (2lb) loaf tin, 17 x 9 x 9cm (6½ x 3½ x 3½in) base measurement.
- 100g (4oz) softened butter
- 175g (6oz) caster sugar
- 2 eggs
- 3 medium-size ripe bananas, mashed up
- 225g (8oz) self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 3 tbsp low-fat soured cream
- 2 tbsp Chia seeds
Instructions:
Lightly grease the loaf tin and line it with non-stick baking parchment. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Measure all the ingredients into a mixing bowl and beat for about 2 minutes with an electric mixer (beat by hand with a wooden spoon if you don’t have a blender or hand mixer)
Pour the mixture into the prepared tin and level the surface. Bake for about 1 hour, until well risen and golden brown. A toothpick or skewer inserted in the centre of the cake should come out clean.