- Preheat the oven to 180°C and line and grease 2 small loaf tins.
- In a mixing bowl, cream the butter and sugar together until pale and fluffy.
- Then, beat in the egg and vanilla. Add the mashed bananas and mix well.
- Sift the flour and bicarb into a separate bowl.
- Gradually alternate flour and milk into the banana mixture until well incorporated. Add in the grated gouda and mix in well.
- Spoon into the lined loaf tins and smooth the batter into an even layer, then gently press the banana slices in with the cut-sides facing up.
- Bake for 30-40 minutes, until a skewer inserted comes out clean.
- Let cool in the tins for 5 minutes, then remove and cool on a cooling rack.
- Serve warm or at room temperature, on its own, or smeared with Ladismith butter.
