Banana bread

A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It's great for using up overripe bananas, too.

Ingredients

• 140g butter, softened, plus extra for the tin
• 140g caster sugar
• 2 large eggs, beaten
• 140g self-raising flour
• 1 tsp baking powder
• 2 very ripe bananas, mashed
• 50g icing sugar
• handful dried banana chips, for decoration

Directions

1. STEP 1
2. Heat oven to 180C/160C fan/gas 4.
3. STEP 2
4. Butter a 2lb loaf tin and line the base and sides with baking parchment.
5. STEP 3
6. Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
7. STEP 4
8. Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
9. STEP 5
10. Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals from around 30-40 mins in the oven by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.
11. STEP 6
12. Cool in the tin for 10 mins, then remove to a wire rack.
13. STEP 7
14. Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
15. STEP 8
16. Drizzle the icing across the top of the cake and decorate with a handful of banana chips.