As summer fades and routines kick back in, this banana loaf is the perfect way to embrace the cosy season. Whether you’re packing lunchboxes for school, fueling up for a busy workday, or just craving a comforting treat, this recipe is quick, easy, and makes the most of overripe bananas. It’s a simple bake that brings warmth to the kitchen and a smile to everyone’s face.
Ingredients (makes 1 loaf):
- 140g butter, softened (plus extra for greasing)
- 140g caster sugar
- 2 large eggs, beaten
- 140g self-raising flour
- 1 tsp baking powder
- 2 over-ripe bananas, mashed
- 50g icing sugar
Method:
- Heat your oven to 180°C (160°C fan, gas mark 4).
- Butter a loaf tin and line the base and sides with baking paper.
- In a bowl, mix the butter and caster sugar until light and fluffy. Slowly add the beaten eggs, stirring as you go. Gradually fold in the flour, bit by bit, until just combined.
- Stir in the baking powder and mashed bananas until the mixture is smooth.
- Pour the batter into the tin and bake for about 50 minutes, or until a knife inserted into the centre comes out clean.
- Leave the loaf to cool in the tin for 10 minutes, then transfer it to a wire rack.
- Mix the icing sugar with 2–3 tsp of water to make a quick icing, then drizzle it over the top of the cooled loaf.
Tip: This loaf keeps well for a few days in an airtight container, making it ideal for packing into lunchboxes or grabbing as a quick breakfast on busy mornings. For an extra autumnal touch, add a handful of chopped walnuts or a sprinkle of cinnamon to the batter. Enjoy!
