So, on Tuesday 23rd of December me and Chris decided to make Banana Bread using a recipe that I have tweaked and changed over time.
Safe to say when using a different tin and a different oven it proved to be more difficult than expected. We didn't know how long to leave the mix in the oven nor did we know what temperature to keep it at.
Although we had to open and close the oven many times WE DID IT. Tasty banana bread was at our finger tips, we could almost taste it, it smelt amazing, but we had to let it cool!
With me and Chris being as impatient as each other we couldn't wait until it was cold. So we topped the banana bread with a drizzle of icing and dried banana chips. Then we dug in! It was perfect. Still warm and so moist. That's when we knew we had done a great job.
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| The first slice, yum! |
10/10, pro bakers!
Wanna be like us? Follow this recipe and see if yours turns out as well as ours did!
What you'll need (ingredients)
- 140g butter (extra for the tin)
- 140g caster sugar
- 140g self raising flour
- 50g icing sugar
- 2 very ripe bananas
- 2 large eggs
- 1 tsp of baking powder
- a handful of dried banana chips (optional)
Method (in 12 easy steps):
1. Heat oven to 180C/160C fan/gas 4
2. Butter your tin of choice (we chose a square tin) and line it with grease proof paper
3. Mix the butter and sugar until light and fluffy
4. Mash the bananas then add them to the butter/sugar mix
5. Beat the eggs then slowly add them to the mix (with a little flour if necessary)
6. Fold in the remaining flour (I suggest adding half the flour, folding then do the same with the other half).
7. Pour evenly in the tin
8. Bake for approximately 30 mins (or until a skewer comes out clean)
9. Cool in the tin for approximately 10 mins, then remove to a wire rack
10. Mix the icing sugar with 2-3 tsp of water to make a runny icing
11. Drizzle the icing across the top of the cake and decorate using banana chips (optional)
12. ENJOY
Later! ♥
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