Banana Bread:

This simple recipe for banana loaf, which combines banana bread with drizzle cake, bakes up quickly and can be frozen. It is excellent for utilising bananas that are excessively ripe.



Timing and Preparations:

  • Prep: 15 minutes
  • Cook: 50 minutes
  • Cuts into 8 to 10 slices

Nutrients per slice:

  • Sugar _____ 24 grams
  • Fiber _____ 1g
  • Protein _____ 3g
  • Salt _____ 0.5g
  • Kcal ____ 268
  • Fat _____ 13g
  • Carbs _____ 34g
  • Saturates _____ 8g

Ingredients:

  • Large eggs, beaten _____ 2
  • Self-raising flour _____ 140g
  • Baking powder ______ 1tsp
  • Icing sugar ______ 50g
  • Caster sugar ______ 140g
  • Butter, softened, plus extra for the tin ______ 140g
  • Handful dried banana chips, for description 



Recipe:

Step 1: 

Oven: 180°C/160°F fan/gas 4 (heat)

Step 2:

Baking paper should be used to line the bottom and sides of a 2 lb loaf pan.

Step 3:

When the butter and sugar are light and fluffy, add a small amount of the 140g flour and gradually add the 2 large eggs.

Step 4:

2 mashed bananas, 1 teaspoon baking powder, and the remaining flour are all folded in.

Step 5:

The mixture should be poured into the prepared pan and baked for about 50 minutes, or until thoroughly cooked. As the time may vary depending on the shape of your loaf tin, check the loaf at 5-minute intervals from 30 to 40 minutes in the oven by testing it with a skewer (it should be able to be inserted and removed cleanly).

Step 6:

Remove to a wire after cooling in the tin for 10 minutes.

Step 7:

A runny frosting can be made by combining 50g of icing sugar with 2-3 tsp of water.

Step 8:

Spread the icing over the cake’s top and add a few banana chips for decoration.