Banana bread
, Cuts into 8-10 slices
A classic creamed-method loaf with mashed banana, finished with a runny icing drizzle and banana chips.
| prepPreheat oven to 180°C / 355°F (160°C fan / gas 4) | ||||||
| prepButter a 2 lb loaf tin and line base and sides with baking parchment | ||||||
| 140 g butter, softened (plus extra for the tin) | Cream butter & sugar until fluffy | Slowly beat in eggs with a little flour | Fold in flour, baking powder & bananas | Pour into tin, bake 180°C / 355°F, ~50 min | Cool in tin 10 min, then on rack | Drizzle icing, top with banana chips |
| 140 g caster sugar | ||||||
| 2 large eggs, beaten | ||||||
| self-raising flour (a little, to beat in with the eggs) | ||||||
| self-raising flour (the remaining flour from the 140 g) | ||||||
| 1 tsp baking powder | ||||||
| 2 very ripe bananas, mashed | ||||||
| 50 g icing sugar | Mix icing sugar & water until runny | |||||
| 2-3 tsp water (for the icing) | ||||||
| handful dried banana chips (for decoration) | ||||||
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