The title is actually really deceiving. This definatley is not my ‘speciality’ BUT you know you get people who are like ‘ oh my Italian Nan’s secret Carbonara ‘ or something. Well I want to have something and its the BF’s fave so it can’t be too bad because were not ones to hold back on our opinions. You know like when it comes to cake fairs at school and Joseph is like ‘ this is my Muuuuuums speciality Banana Bread’ or when Joseph is older and he reminisces of all the times we made ‘Banana Bread’ together haha such a geek! Anyway, in all seriousness it is sooo easy to make you can palm it off as your ‘Speciality’ too. It is ideal for using up overripe Bananas to save you chucking away & surely counts as 1 of your 5 a day, right?
You will need: A loaf tin ( Poundshop is ideal for baking tins ) Greaseproof paper, 140g softened butter and a little extra for the tin, 50g icing sugar, 2 very ripe mashed bananas, 1tsp baking powder, 140g self raising flour, 2 large beaten eggs
Heat the oven to gas 4 / 180c / 160c fan Butter a loaf tin and line the base and sides with Greaseproof Paper.
In a large bowl, cream the butter and sugar together until it becomes light and fluffy. Slowly add in the eggs with a little of the flour. Gradually fold in the remaining flour, bananas and baking powder. Pour mixture into the tin and bake for 30minutes until a knife or a skewer comes out clean. If it needs longer but is browning on top, place on the middle shelf and bring the heat down a bit. It may be that your oven didn’t preheat enough so may need an extra 10 minutes or so. Cool in the tin for 10 minutes or so and then remove to a wire rack. I use the rack from my grill.
Mix the icing sugar with 2-3 teaspoons of water to make your icing. You want this runny enough to drizzle but thick enough so it drizzles slowly. Drizzle across the top of the cake.
Best served alongside a large Mug of Tea or Coffee.
TIP!!!! – I am the person with the bright ideas but never the right gear.. so if like me you only have plain flour – add 1 extra teaspoon or two of baking powder, this will help it rise. If you only have medium eggs, use 3 instead of 2 large. Those changes worked for me so you should be all good.
PS – I set aside some of the mixture and poured into cake cases so Joseph could have some Banana Fairy Cakes! He loved them!
This is totally personal preference but you may want to make your own for decoration purposes. Mine went a bit overcooked as I put them in the oven whilst the cake was cooking, when really your meant to cook them long and slow for up to an hour and a half. Mine served a decoration purpose at first but then I didn’t like the look of them so took them off BUTTTT personal preference so here is how; slice your banana into small thin slices. Place on a baking tray. Brush the banana slices with freshly squeezed lemon juice to stop them browning too much. Cook on a slow heat for upto 1hr and a half! Decorate as needed.