This moist banana bread recipe is a classic that keeps everyone happy. The more bananery the better. Here are the ingredients:
- 140 grams butter
- 1 tsp baking powder
- 50 grams icing sugar
- 140 grams caster sugar
- 2 ripe bananas
- 2 large eggs
- 140 self-raising flour
- Optional: banana chips for decoration
This recipe is so bananery I would not recommend using more than two bananas.
- The original recipe recommended heating the oven to 180C/160C fan/gas 4. Because the banana bread can take a while, I always set my oven a little higher and keep an eye on it.
- Cream the butter and sugar together until the mixture is fluffy. I use a stand mixer for this, but a hand held mixer or a wooden spoon will work just as well.
- Add in the beaten eggs slowly with some flour.
- When the eggs are mixed with the butter and sugar, fold in the remaining flour, baking powder, and mashed bananas. Make sure the bananas are mashed well, as you do not want clumps of gloopy banana in the baked cake.
- Butter a loaf tin and line it with baking parchment. (When I got to this stage I found that I did not have parchment paper. Tin foil works just as well providing you butter it.)
- Pour the mixture into the tin and bake for about 30 minutes. To see whether the cake is done, stick a skewer into the center. If it comes out clean, the cake is done.
- When the cake has cooked allow it to cool in the tin for ten minutes before taking it out. If you try to take the cake out of the tin immediately after it has been in the oven the cake will crumble.
- While you are waiting for the cake to cool, mix the icing sugar with 2 or 3 teaspoons of water. Drizzle the icing across the banana bread.
Usually I do not make the icing, but in the interest of being more photogenic I decided to this time.
This rates as the best banana bread I have ever made. It was perfect after 35 minutes at 200C.
Why not try the same recipe for cupcakes or mini loafs? For both of these I recommend 15 minutes at 200C.