Autumn is basically the perfect season for baking isn’t it.
Nothing beats the smell of fresh baking on a cold windy day, and as I’m spending a lot of time at home right now, I’ve decided to try some recipes and make them my own!
For my first recipe, a tried and tested favourite banana loaf bread. However I’ve mixed it up a bit with a little chocolate, because, hey why not. Banana bread is literally one of the most simple things to bake, and perfectly uses up those last couple of old bananas, because we all know we leave two in the bowl for far too long.
This recipe is based in the BBC Good Food one, with a few small alterations
140g butter – soft – plus extra to grease the loaf tin
140g caster sugar
2 large eggs – I used 2 medium and it worked absolutely fine
140g self-raising flour
2 very ripe bananas – basically these need to be easily mashed
1 teaspoon of baking powder
50g icing sugar
A handful of chocolate chips
Heat the oven to 180C/fan 160C/gas 4. Butter a loaf tin on the bottom and all sides.
Cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour. Fold in the remaining flour, baking powder, chocolate chips (I used chocolate sprinkles) and bananas.
Pour into the tin and bake for about 30 minutes until a skewer comes out clean.
Cool in the tin for 10 minutes, then remove to a wire rack.
Mix the icing sugar with 2-3 teaspoons water to make a runny icing (I used 2 teaspoons to make a slightly thicker drizzle). Drizzle the icing across the top of the cake.