A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It’s great for using up overripe bananas, too.
Prep:15 mins
Cuts into 8-10 slices
140g butter, softened, plus extra for the tin140g caster sugar2 large eggs, beaten140g self-raising flour1 tsp baking powder2 very ripe bananas, mashed50g icing sugarhandful dried banana chips, for decoration
STEP 1Heat oven to 180C/160C fan/gas 4.STEP 2Butter a 2lb loaf tin and line the base and sides with baking parchment.STEP 3Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.STEP 4Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.STEP 5Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals from around 30-40 mins in the oven by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.STEP 6Cool in the tin for 10 mins, then remove to a wire rack.STEP 7Mix 50g icing sugar with 2-3 tsp water to make a runny icing.STEP 8Drizzle the icing across the top of the cake and decorate with a handful of banana chips.
