SIGHI Foods
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Edit Banana Bread
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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)
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Bread
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Softened, plus extra for the tin
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Beaten
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(134g Plain Flour + 6G Baking Powder [1.5tsp] )
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Mashed
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Instructions
Step 1
Heat oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin and line the base and sides with baking parchment.
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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.
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Step 3
Fold in the remaining flour, 1 tsp baking powder, cinnamon, and 2 mashed bananas.
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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.
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Step 5
Cool in the tin for 10 mins, then remove to a wire rack.
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Step 6
Mix 25g icing sugar with 1-2 tsp water to make a runny icing.
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Step 7
Drizzle the icing across the top of the cake and decorate with a handful of banana chips.
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