A tasty way of using up overripe bananas
Nutrition and extra info
- un-iced
Nutrition: banana loaf
- kcal285
- fat11g
- saturates5g
- carbs44g
- sugars16.1g
- fibre1g
- protein5g
- salt0.52g
Ingredients
- 100g softened unsalted butter
- 140g light muscovado sugar
- 2 large eggs
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 3 large ripe bananas, mashed (about 450g/1lb total weight)
Banana
bah-nah-nahProbably the best known, most popular tropical fruit, their name probably derives from the…
- 50g pecans, roughly chopped
Pecan
pee-kanRelated to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 50g raisins
- 150ml buttermilk
Buttermilk
buh-ter-mill-kThere are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 280g plain flour
- 1 tsp bicarbonate of soda
Bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 50g icing sugar
Method
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.
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