I don’t like to blow my own trumpet, but I do make a really delicious banana loaf. They don’t last very long in my house as everyone loves it as a snack. Even my grandma, whose 89 with diabetes and really shouldn’t be eating it, eats it faster than most.
It’s sort of a mix between banana bread and a drizzle cake. Every time I try to bake banana bread it goes all mushy and doesn’t set properly. But this recipe is so simple and easy.
So here’s the recipe that I use:
140g of butter
140g of caster sugar
2 large eggs (beaten!)
140g of self-raising flour
1 tsp of baking powder
2 very ripe bananas (mashed!)
50g of icing sugar
And if you want to, a handful dried banana chips, for decoration! (I don’t like banana chips for some reason)
Heat your oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin and line the base and sides with baking parchment. Cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour. Fold in the remaining flour, baking powder and bananas. Pour into the tin and bake for about 30 mins until a skewer comes out clean. Cool in the tin for 10 mins, then remove to a wire rack.
After, mix the icing sugar with 2-3 tsp water to make a runny icing. Drizzle the icing across the top of the cake and decorate with banana chips.