Banana Bread Recipe

1. Ingredients

2. Method - Steps 1 to 4

Prep – 20 mins*, resting & icing 40mins*

Cooking – 50 mins*

*The quoted times are an estimated and may vary based upon your experience & chosen ingredients

Method

Heat your oven to 180c/160C fan/gas 4

1) Cream 140g softened butter & 140g caster sugar until light & fluffy with you mixer in the bowl.

2) Then add a spoonful of your flour & some of your beaten egg.

3) Then add slowly the remainder of your beaten egg and whisk until fully incorporated.

4) Mash your bananas in a bowl with a fork until a smooth paste, & add your baking powder to your flour.

3. Method - Steps 5 to 7

5) Fold the remaining flour, baking powder & banana to your mix and whisk gently until filly incorporated, then set aside.

6) With a small amount of butter, butter the sides of your loaf tin, then line the tin with baking paper (you may need to cut 2 strips of paper one to go in each direction, don’t worry about the corners).

7) Pour your mix into your tin and spread out evenly with a spatula or knife, or give it a gently shake until the mix looks evenly spread.

4. Method - Steps 8 to 11

8) Now bake in your oven for approx. 40 – 50 minutes.

• Begin checking your cake with a skewer or cake tester after 30 mins, if the skewer has soft mix on it and the cake looks pale return to the oven.
• Check every 5mins or so until the skewer comes out dry & the cake is golden brown.

9) Cool in the tin for 10mins, then remove the cake from the tin and allow to finish cooling on a wire rack.

10) To make the icing mix the 50g of icing sugar with 2-3tsp of water, mix until there are no lumps and the mixture is smooth.

11) Transfer the cake to a plate or serving tray and pour over the icing, keep your cake in the greaseproof paper

5. Hints and Tips

Hints

Once cooled the cake can be kept in the paper & wrapped with cling film or put in a airtight container (if it lasts that long!).