Banana Bread
A perfect hybrid of banana bread and drizzle cake, this moist and delicious loaf is ideal for using up overripe bananas. Quick to make, freezer-friendly (before icing), and always a crowd-pleaser!
Ingredients
140g butter, softened (plus extra for greasing)
140g caster sugar
2 large eggs, beaten
140g self-raising flour
1 tsp baking powder
2 very ripe bananas, mashed
50g icing sugar
2–3 tsp water
Handful of dried banana chips (optional, for topping)
Instructions
Step 1:
Preheat your oven to 180°C (160°C fan) / gas mark 4. Grease a 2lb loaf tin and line it with baking parchment.
Step 2:
In a large mixing bowl, beat together the softened butter and caster sugar until pale and fluffy.
Step 3:
Gradually add the beaten eggs, mixing in a spoonful of the flour with each addition to prevent curdling.
Step 4:
Fold in the remaining flour, baking powder, and mashed bananas until everything is just combined.
Step 5:
Pour the batter into your prepared tin and smooth the top. Bake for about 50 minutes, checking from 35 minutes onwards. Insert a skewer into the center—it should come out clean when the loaf is done.
Step 6:
Cool the loaf in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
Step 7:
Mix the icing sugar with 2–3 tsp water to create a thin drizzle. Drizzle over the cooled loaf and top with banana chips for a sweet crunch.
- Pro Tip
For an extra layer of flavor, stir a handful of chopped walnuts, dark chocolate chips, or a pinch of cinnamon into the batter before baking. And if you’re freezing it, skip the icing and add it fresh once thawed!
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