Greaase and line a 2lb loaf tin.
Beat the eggs and sugar together till pale and fluffy.
Add the bicarb to the melted butter and stir well.
Add the bananas, flour and butter mixture to the egg mix and mix well.
Pour into your loaf tin and bake for about an hour till firm to the touch. Leave in the tin to cool a bit as it is soft when first handled.
This can also be made as 2 x 1lb loaves, just cut down the cooking time a wee bit.
This cake freezes well, and is also good with black bananas that have been frozen and defrosted, a good way of cuttting down on waste.
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