Do you remember during the first lockdown when everyone went mad for banana bread? At the time I thought everyone had just gone a little stir-crazy from being told to stay at home, but recently I have had the chance to give it a go for myself. A local shop was giving away large amounts of bananas which were starting to go black, so I took a box and here we are!
This recipe, originally from the BBC, isn’t your usual banana bread but a sort of cross between banana bread and a drizzle cake. It’s great for using up overripe bananas and once made the bread (before it’s iced) it can be frozen so you can pop one in the freezer for enjoying later.
This version is a sweet, moist, cake-like bread decorated with smooth, runny and glossy glace icing and dried banana chips.
- 140g of softened butter
- 140g of caster sugar
- 2 large eggs
- 140g of self-raising flour
- 1 teaspoon of baking powder
- 2 very ripe mashed bananas
- 50g of icing sugar
- Dried banana chips
- Heat oven to 180°C fan/ 160°C gas 4.
- Grease a 2lb loaf tin and line with baking parchment.
- Combine the softened butter and the caster sugar until light and fluffy.
- Beat the 2 large eggs and mix with a little of the flour.
- Fold in the remaining flour, baking powder and 2 mashed bananas.
- Pour the mixture into the tin and bake for about 50 mins, or until cooked through.
- Check with a skewer (it should be able to be inserted and removed cleanly).
- Cool in the tin for 10 mins, then place on a wire rack.
- Mix the icing sugar with 2-3 teaspoons of water to make a runny icing.
- Drizzle the icing across the top of the cake and decorate with a handful of banana chips.