When I have some slightly overripe bananas left in the fruit bowl, this is my go-to recipe so as not to waste them. Bake this delicious banana bread recipe at any time of the year, but bake it especially on Banana Day – you won’t regret it!
- 140g softened butter
- 2 large eggs, beaten
- 140g golden caster sugar
- 140g self-raising flour (sifted)
- 1 tsp baking powder
2medium/large very ripe bananas
- 50g icing sugar
- Dried banana chips
- Preheat your oven to 160 degrees (fan). Lightly grease a 2lb loaf tin and line the base and sides with greaseproof paper. Set aside.
- As with most cakes, cream the butter and the sugar together until they are light and fluffy. A good test for this is to scoop up a dollop on your wooden spoon and then bang the spoon on the side of the bowl. You will know that the butter and sugar are creamed together correctly when the mixture flies back into your mixing bowl easily. Much resistance means it needs more work.
- Gradually add the eggs. I tend to do this by pouring in one egg at a time with a spoonful of the flour/ Beat until well mixed. Fold in the rest of the flour and baking powder.
- In a small bowl, mash the bananas with a fork until they are almost liquidy. Now pour these into the cake mixture and stir carefully, trying not to knock out much air from the cake mixture – try not to overmix.
- Tip the mixture into your prepared loaf tin. Level the mixture out lightly.
- Bake in the centre of your oven for 35-40 minutes, depending on your own. I actually turned my loaf around at the 30 minute mark so that it coloured evenly and it took precisely 38 minutes and was cooked to perfection.
- Remove your loaf from the oven and leave to cool in the tin for about 10 minutes, then turn out and cool on a wire rack.
- Once your loaf is cooled, lightly whisk the icing sugar with 2-3 teaspoons of water to make a pourable icing. Drizzle it over the top of the loaf, zig-zagging or criss-crossing to your heart’s content. You could also stick on some of the banana chips if you have them.
- Slice and enjoy with a lovely cup of tea 🙂