Classic Banana Bread
A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It's great for using up overripe bananas, too.
Method
Based on 8 servings, adjust as needed.
Step 1
Heat oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin and line the base and sides with baking parchment.
Step 2
Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
Step 3
Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
Step 4
Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals from around 30-40 mins in the oven by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.
Step 5
Cool in the tin for 10 mins, then remove to a wire rack.
Step 6
Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
Step 7
Drizzle the icing across the top of the cake and decorate with a handful of banana chips.
- Ingredients
- Based on 8 servings
-
30g Dried Banana Chips, for decoration 1x Whitworths Banana Chips 150g -
140g Caster Sugar 1x Sainsbury's White Caster Sugar 1kg -
2 Ripe Bananas, mashed 2x Sainsbury's Fairtrade Bananas Loose -
140g Self Raising Flour 1x Bero Self-raising Flour 1.1kg -
2 Large Eggs, beaten 1x Sainsbury's British Free Range Eggs Large x6 -
140g Butter, softened, plus extra for the tin 1x Sainsbury's British Butter, Salted 250g -
1tsp Baking Powder 1x Sainsbury's Baking Powder 160g -
50g Icing Sugar 1x Sainsbury's Icing Sugar 1kg