Mrs Simkins’ Iced Banana Loaf
Posted: May 15, 2013
Bananas don’t last long in extremes of temperature and soon go brown if the weather is either very hot or very cold. Use them up in this handy recipe. You can eat the banana loaf plain and simple, just as it is if you prefer, but the icing adds the finishing touch and makes it more of a treat.
Line your loaf tin with a strip of double thickness greaseproof paper from end to end, with the paper ends sticking up: this will enable you to lift the loaf out easily. A food processor makes the mixing easy!
Enjoy a slice with a cup of your favourite Clipper brew.
- 110g (4oz) softened butter
- 110g (4oz) caster sugar – unrefined works well
- 175g (6oz) plain flour
- 2 level teaspoons cream of tartar
- 1 level teaspoon bicarbonate of soda
- 2 medium eggs
- 50g (2oz) ground almonds
- 150-175g (5-6oz) ripe bananas (but no more or the cake will be heavy) peeled weight, mashed to a puree but not liquidy
- Preheat oven to 160C (fan oven) or equivalent
- You will need a greased 450g (1lb) loaf tin lined with a strip of greaseproof paper – see above
- Whiz the butter and sugar together in a food processor until soft and fluffy.
- Add the raising agents to the weighed flour.
- Sieve a couple of tablespoons of the flour over the butter and sugar mixture and add the eggs on top. Sieve in the rest of the flour and whiz. Add the ground almonds and whiz again.
- Finally, add the banana and whiz until smooth and fully mixed.
- Spoon into the prepared tin, cover loosely with greaseproof paper and bake for about 40 minutes, or until a skewer inserted into the cake comes out clean.
- Leave in the tin to settle for a few moments then remove and cool on a wire rack.