Banana Bread
Whenever there are over-ripe bananas in the house, it’s time to make this cake.
Cake
| Quantity | Measure | Ingredient |
|---|---|---|
| 1 1/2 | cups | plain flour |
| 125 | grams | butter (softened) |
| 1/2 | cup | brown sugar (firmly packed, 220g) |
| 3 | whole | bananas (very ripe, mashed) |
| 1/2 | cup | walnuts (coursely chopped, 25g) |
| 1 | tbs | milk |
| 2 | whole | eggs |
| 1 | grams | salt |
| 1 | tsp | vanilla extract |
| 1 | tsp | baking powder |
| 1 | tsp | bicarbonate of soda |
| 1 | tsp | cinnamon (ground) |
| 1/4 | tsp | salt |
Directions
Place butter and sugar in the bowl of an electric mixer. Stir to combine.
Adds the eggs and milk. Work it.
Mash up the bananas and incorporate them into the cake mix.
Add all the other ingredients and mix well.
Preheat oven to 180°c. Grease two sandwich tins, or one large cake tin.
Bake for 25 - 30 minutes.
Icing
| Quantity | Measure | Ingredient |
|---|---|---|
| 125 | grams | butter (softened) |
| 1 | cup | brown sugar (firmly packed, 220g) |
| 2 | cup | icing sugar (sifted) |
| 1/4 | cup | milk |
| 1 | tsp | vanilla extract |
Directions
Melt the butter and sugar in a saucepan on moderate heat. Stir constantly.
Add the milk and bring to the boil for one minute.
Remove from the heat and wait until it is lukewarm.
Add the icing sugar. Beat well. You can add more icing sugar if it’s too thin, or water if it’s too thick.
Cool in the fridge until it’s ready to apply to the cake.
Notes
The bananas can be frozen if they are at risk of going completely rotten.
The original recipe did not include cinnamon or walnuts. I have added these for extra flavour.
Consider adding some lemon juice to the icing to give it more acidity.
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