> Recipes > Banana bread

Easy banana bread

by
Sophie Thompson
Easy banana bread

PT1H10M

Share recipe

Related recipes

Banana and walnut bread with a lime drizzle
Karen Burns-Booth
Gluten-free vegan banana bread
Victoria Glass
Baked banana, date and pecan loaf with spiced caramel sauce
Henrietta Inman
Gingerbread
Martin Wishart
Chocolate, ginger and cardamom tea bread
Paul A Young

hide story show story

Sometimes all the bananas get eaten, sometimes they don't and a wee mottled bunch sits sadly on the side gathering frenzied fruit flies . . . moist banana bread to the rescue! If you'd prefer, this recipe can be turned into banana bread muffins by simply splitting the mixture into muffin cases before baking.

This recipe is from Sophie Thompson's book My Family Kitchen: Favourite Recipes from Four Generations published by Faber & Faber, September 2015.

Ingredients

save recipe
recipe saved
print recipe
shopping List

  • For the bread

  • 100g of soft butter
  • 100g of caster sugar
  • 2 large eggs
  • 200g of self-raising flour
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 5 bananas, ripe (approx. 400g peeled), mashed

  • For the topping

  • 150g of caster sugar
  • 2 tbsp of water
  • 150ml of double cream
  • dried banana, to decorate
save recipe
recipe saved
print recipe
shopping List

Method

save recipe
recipe saved
print method
1
Preheat the oven to 180°C/160°C fan/Gas 4
2
Line a 1kg loaf tin with baking paper
3
In the bowl of an electric mixer with a paddle attachment, put the butter, sugar, eggs, flour and vanilla extract. Alternatively use a large bowl and a handheld electric mixer. Beat on medium speed for a few minutes, until everything is well combined
4
Stir in the baking powder and bicarbonate of soda and mashed bananas
5
Turn into the prepared tin and smooth the surface with the back of a spoon. Loosely cover the tin with baking paper or foil and bake in the middle of the oven for 45 minutes–1 hour, removing the paper or foil for the last 20 minutes
6
Meanwhile make the toffee topping. Melt the caster sugar and water in a pan and then bubble over a medium heat until golden. Reduce the heat and then beat in the double cream (take care as the mixture will splutter). Mix until smooth and then transfer to a bowl to cool
7
When the cake is ready, leave to settle in the tin for 10 minutes before turning out on to a wire rack. When it is still just warm, transfer to a plate
8
Spread with the toffee topping and decorate with dried banana chips, or whatever tickles your fancy
Share recipe
Sophie Thompson Profile Picture
Sophie Thompson

Sophie Thompson is an award-winning actress and Celebrity MasterChef winner. Her new cookbook, My Family Kitchen, is a collection of fuss-free, delicious recipes relayed with her trademark humour, warmth and vivaciousness.

Comments ()

Easy banana bread

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...
loading

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

Reply | | Edit | Delete Report

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

Reply | | Edit | Delete Report

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 

NAVIGATE

© Great British Chefs 2019