St Peter's 13-18
We made this delicious banana loaf using ripe bananas that we couldn’t use in the dining room. We are giving slabs of the loaf to our amazing NHS key worker parents when they drop their children off at school (makes 8-10 portions).
- 150g sultanas
- 140g soft butter, plus extra for the tin
- 140g caster sugar
- 2 large eggs, beaten
- 140g self-raising flour
- 1tsp baking powder
- 2 ripe bananas, mashed
- 50g icing sugar
- Handful of dried banana chips, for decoration
- Measuring scales
- 1 medium size bowl
- Measuring jug
- Wooden spoon
- 2lb loaf tin or baking tray
- Parchment paper
- Preheat oven to 175 degrees
- Butter a 2lb loaf tin or baking tray and line the sides & base with baking parchment
- Cream the butter and caster sugar until light and fluffy, then slowly add 2 beaten eggs with a little of the flour.
- Fold in the remaining flour, 1 tsp of baking powder and the 2 mashed 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 onto a wire rack.
- Mix 50g of icing sugar with 2-3 tsp water to make a runny icing.
- Drizzle the icing across the top of the cake and decorate with a handful of banana chips.