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. Freezable (un-iced)

Yield

9 servings

Ingredients

Copy all ingredients

Icing

25 Grams (1 oz) Icing Sugar
1-2 Tsp Water

Bread

75 Grams (3 oz) Unsalted Butter
Softened, plus extra for the tin
75 Grams (3 oz) Caster Sugar
2 Large Egg Eggs
Beaten
140 Grams (5 oz) Self Raising Flour
(134g Plain Flour + 6G Baking Powder [1.5tsp] )
1 Tsp Baking Powder
1 1/2 Tsp Cinnamon
2 Banana Very Ripe Banana
Mashed

Instructions

Heat oven to
180C
/
160C
fan/gas 4. Butter a 2lb loaf tin and line the base and sides with baking parchment.
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.
Fold in the remaining flour, 1 tsp
baking powder
, cinnamon, and 2 mashed bananas.
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.
Cool in the tin for 10 mins, then remove to a wire rack.
Mix 25g
icing sugar
with 1-2 tsp
water
to make a runny icing.
Drizzle the icing across the top of the cake and decorate with a handful of banana chips.