Banana bread recipe

I have a confession to make: I don't like bananas. So when the rest of the household turn their backs on the rapidly ripening bananas in the fruit bowl, this is the recipe I turn to. It works every time, makes a fabulous snack, and you can even claim it's healthy, because it's got fruit in it.

Ingredients
100g butter, softened
140g light muscovado sugar*
2 eggs, lightly beaten
2 ripe bananas, mashed
a handful of raisins (optional)**
2 tbsp milk
225g self-raising flour
1 or 2 tbsps demerara sugar (optional)

*I've also made it with dark muscovado, or ordinary caster sugar, depending on what's in the cupboard; it alters the taste slightly but doesn't matter - it's still delicious either way!

Method
To start, turn the oven on to 180°C/Gas Mark 4/fan oven 160°C.
Butter and line a 1k/2lb loaf tin. Cream together the butter and sugar, then add the beaten eggs. Stir in the mashed bananas, raisins and milk, then fold in the flour.
Spoon the mixture into the tin, and sprinkle the top with demerara sugar.
Bake for 55-60 minutes; once out of the oven, let it cool in the tin for about 10 minutes, then turn it out onto a wire rack and leave to cool (if you can - we often eat a slice or two while it's still warm!)

**Variations: if you don't like raisins, leave them out. If you like walnuts or hazelnuts, add a couple of handfuls to the mix (?50 - 75g) at the same time as the bananas, and then top the loaf with a scattering more of them before you cook it.
You could also try it with chocolate chunks - dark or milk as you wish. I once made it with a chopped up bar of fruit & nut chocolate which was pretty good.

It's great eaten on its own, or if you have a decadent streak, slice it thinly and spread it with butter.
Let me know how it works out for you!