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Going bananas

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Going bananas

Description

During my university days at Sussex, there were two things I ate every day, well almost every day. One, was a chicken curry puff at the Bramber House store, piping hot and crisp, off the racks; and two, a slice of Banana bread – soft and moist – that came wrapped in a thin film at the café cum sandw...

Cooking Time

Preparation Time :0 Min

Cook Time : 0 Min

Total Time : 0 Min

Ingredients

Serves :
  • spray oil, to grease
  • 125g unsalted butter, at room temperature
  • 1 cup caster sugar (220g)
  • 2 eggs
  • 3 over- ripe bananas
  • 1¾ cups plain flour (260g)
  • 1 teaspoon bicarbonate of soda
  • Pinch salt
  • 100g butter, at room temperature
  • ½ cup caster sugar (110g)
  • ½ teaspoon vanilla extract
  • ¼ cup maple syrup (60ml)
  • toasted pecans, to garnish (optional)

Directions

  • Banana bread
  • For the banana bread, preheat oven to 180°C and grease loaf pan with oil.
  • Using hand beaters, beat butter and sugar in a bowl until thick and pale. Add eggs and bananas and mix until combined, then add flour, bicarbonate of soda and salt, and mix until just combined.
  • Pour mixture into loaf pan and bake for 55 minutes or until a skewer inserted comes out clean.
  • Set banana bread aside in pan for 10 minutes before turning out onto a cooling rack to cool completely. Alternatively, when slightly warm, cover in plastic wrap for a better result the following day, and a slightly sticky surface.
  • Maple butter icing
  • Using hand beaters, beat butter and sugar in a bowl until thick and pale, and the sugar has dissolved.
  • With the beaters on slow speed, add vanilla extract, then 1 tablespoon of maple syrup at a time, allowing syrup to incorporate before adding another tablespoon.
  • Ice banana bread and garnish with toasted pecans if desired.
Priyadarshini Chatterjee

Priyadarshini Chatterjee

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