Banana loaf
A tasty way of using up overripe bananas
13
ratings
Difficulty and servings
makes 12 slices
Preparation and cooking times
Prep 1 hr 30 mins - 1 hr 45 mins
Includes 1¼ hours baking.
Without icing
- Preheat the oven to fan 160C/ conventional 180C/gas 4. Butter a 20 x 13cm loaf tin and line the base with greaseproof paper.
- In a large bowl, whisk together the butter and sugar with an electric whisk until creamy. Beat in the eggs one at a time (don't worry that the mixture looks curdled). Stir in the mashed bananas, pecans, raisins and buttermilk.
- Sift the flour and bicarbonate of soda on top of the banana mixture, then fold in until evenly mixed, taking care not to overmix. Spoon into the prepared tin and level the top.
- Bake for 1 hour 15 minutes until a skewer pushed in the centre comes out almost, but not quite, dry. Remove from the oven and leave for about 10 minutes, then turn it out of the tin on to a cooling rack to cool.
- For the icing, mix the icing sugar with 2-3 tsp cold water to give a smooth, runny consistency. Using a dessertspoon, drizzle the icing in lines across the loaf.
Banana loaf
285 kcalories, protein 5g, carbohydrate 44g, fat 11 g, saturated fat 5g, fibre 1g, sugar 16.1g, salt 0.52 g
Recipe from Good Food magazine, April 2004.
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http://www.bbcgoodfood.com/recipes/3017/
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Ingredients
Search Good Food
Difficulty and servings
makes 12 slices
Preparation and cooking times
Prep 1 hr 30 mins - 1 hr 45 mins
Includes 1¼ hours baking.
Without icing
Ingredients
Banana loaf
285 kcalories, protein 5g, carbohydrate 44g, fat 11 g, saturated fat 5g, fibre 1g, sugar 16.1g, salt 0.52 g
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