Banana bread is one of the most satisfying things to make and eat! It puts those mushy, old, brown, spotty bananas to their best use, reduces waste AND gives a delicious cakey loaf for tea time or breakfast or whenever the hell you want it :-D! Your kitchen will smell divine too…
I like to add cinnamon to mine and top with lots of melted white chocolate and pecans for a more luxurious and textured treat.
Here’s my recipe:
- a medium sized mixing bowl
- an electric hand held mixer
- measuring spoons
- kitchen scales
- a fork
- a side plate
- baking paper
- a 2 lb (regular sized) loaf tin
- 140g soft, room temperature butter
- 140g caster sugar
- 2 large eggs
- 1 tsp cinnamon
- 140g self raising flour
- 1 tsp baking powder
- 2 very ripe bananas
- 50g of white chocolate
- handful of pecans (optional)
- handful of crushed white chocolate mini eggs (optional)
- Preheat oven to 180°C.
- Butter the loaf tin and line with baking paper.
- Cream the butter and sugar together until light and fluffy.
- Beat in the 2 eggs until fully combined with the mixture.
- Fold in the flour, baking powder and cinnamon.
- Mix in the mashed banana.
- Pour the mixture into the loaf tin and place into the middle of the oven for 35 to 40 minutes.
- Leave to cool for an hour or two on a wire rack.
- Once the loaf is cool, melt the white chocolate in the microwave for 1 minute (check every 20 seconds) or on a bain-marie (in a bowl over gently simmering water, *be sure the bowl is not touching the water and that the water is not boiling) and use a spoon to drizzle the melted chocolate over the cake.
- Add the nuts/mini eggs/dried banana chips onto the melted chocolate and leave to set, then serve.
This loaf cake will keep perfectly for up to 3 days in a sealed container.
Best served with a big cup of tea or a cup of good coffee.