Banana bread is one of those things that is often found in our household. The main reason for this is that I always have left over bananas. I probably buy too many bananas on purpose, so that I can let a few go very black, and then they are perfect for banana bread! That is the key to success for this recipe. Black, overripe bananas that feel squishy to touch. If you get these but don’t plan on making banana bread, pop them in a zip lock pouch and freeze them! They are liquid gold and super banana-ry!
This recipe is a take on the Cupcake Jemma Banana Split Cupcakes, as it makes the lightest, tastiest banana bread that if light and delicate. I find this is best served the day after baking.
Ingredients (Makes 2-3 loaf cakes):
250g unsalted butter, softened
200g golden caster sugar (can use ordinary caster sugar)
30g dark brown sugar
4 large eggs
3 very overripe black bananas, mashed with a fork
280g self raising flour
1tsp bicarb of soda
1 tablespoon milk
To start, preheat your oven to 180C, 160C fan. Using freestanding loaf tin cases, which can be found here, pop three on a baking tray and set to one side.
Either using a freestanding mixer with paddle attachment, or electric whisk, or even by hand with this recipe, beat the butter and both sugars until everything is combined. Now add in the eggs and banana, and give it a good mix.
Now mix in the flour and bicarb of soda and the milk, and mix until all combined.
At this stage, fill your loaf cases with this super tasty cake mix and bake for 30-40 minutes, or until an inserted skewer comes out clean and leave to cool completely.
This cake works brilliantly with my Nutella Buttercream Frosting, but this cake is equally as good on it’s own, or even with a bowl of custard!