
A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen and is great for using up overripe bananas
Nutrition and extra info
- Freeze un-iced
Nutrition: per slice (10)
- kcal268
- fat13g
- saturates8g
- carbs34g
- sugars24g
- fibre1g
- protein3g
- salt0.5g
Ingredients
- 140g butter, softened, plus extra for the tin
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 140g caster sugar
- 2 large eggs, beaten
- 140g self-raising flour
- 1 tsp baking powder
Baking powder
bay-king pow-dahBaking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 2 very ripe bananas, mashed
Banana
bah-nah-nahProbably the best known, most popular tropical fruit, their name probably derives from the…
- 50g icing sugar
- handful dried banana chips, for decoration
Banana
bah-nah-nahProbably the best known, most popular tropical fruit, their name probably derives from the…
Method
Heat 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.
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.
Comments, questions and tips
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