BANANA BREAD

Banana bread image

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.

Provided by Good Food team

Categories Afternoon tea, Dessert

Time 1h5m

Yield Cuts into 8-10 slices

Number Of Ingredients 8

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Ingredients

140g butter, softened, plus extra for the tin
140g caster sugar
2 large eggs, beaten
140g self-raising flour
1 tsp baking powder
2 very ripe bananas, mashed
50g icing sugar
handful dried banana chips, for decoration

Steps:

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 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 50g icing sugar with 2-3 tsp water to make a runny icing.
Drizzle the icing across the top of the cake and decorate with a handful of banana chips.

Nutrition Facts : Calories 268 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium