When you find you have a load of bananas that will be going off soon, or just fancy making something simple, this is the recipe for you. Super tasty and easy to follow, this is a no brainer.
Ingredients
For the sponge
- 140g butter
- 140g golden caster sugar
- 140g self raising flour
- 2 eggs, beaten
- 2 very ripe bananas, mashed
- 1 tsp. baking powder
For the icing
- 50g icing sugar
Technique
Preheat the oven to 180°c and line a 2lb loaf tin with baking parchment.
Cream together the butter and sugar until fully combined either in a mixer or with a handheld mixer. Add one egg followed by a spoon of flour and mix in; repeat until all the eggs are added.
Add the wet ingredients into the flour and then fold gently (important that you do this gently so your cupcakes will rise). Then fold in the mashed bananas.
Pour into the tin and then bake in the oven for around 25 minutes until a skewer comes out clean when pricked. Take the loaf out of the tin and place on a cooling rack.
Mix the icing sugar with a little water to make a runny icing. If you fancy a warm slice of the loaf (definitely recommended!) then gently drizzle the icing over the sponge whilst it is still warm. Otherwise, wait for the banana bread to fully cool before icing.
Mrs B Bakes. 