Banana loaf with peanut but­ter frost­ing

Irish Daily Mail - YOU - - LORRAINE ESPECIAL -

The bananas need to be su­per-ripe for this cake recipe. If yours are un­der-ripe, here is a neat trick to help. Sim­ply heat your oven to 200C (fan 180C/400F/gas 6) and place the bananas (in their skins) on a bak­ing sheet. Bake them for 15-20 min­utes, or un­til the skins have turned black. Al­low to cool a lit­tle, then peel back the banana skin to re­veal soft, squishy and slightly sweet bananas. Now, will it be one slice or two?

SERVES 8-10

150g but­ter, soft­ened (I use salted) 150g soft light brown sugar 2 medium eggs (at room tem­per­a­ture) 150g whole­meal or reg­u­lar self-rais­ing flour 1 tsp bak­ing pow­der 2 very ripe bananas, mashed

FOR THE PEANUT BUT­TER FROST­ING 25g un­salted but­ter, soft­ened 125g ic­ing sugar 60g cream cheese 50g crunchy peanut but­ter hand­ful of lightly salted peanuts, to dec­o­rate (op­tional)

EQUIP­MENT 1.2 litre loaf tin hand-held elec­tric whisk or stand mixer

1 Pre­heat the oven to 180C (fan 160C/350F/gas 4) and line the loaf tin with bak­ing parch­ment. I usu­ally put a strip along the whole length of the tin, mak­ing sure that it comes well over the edges. This makes it easy to re­move the loaf when it is cooked. 2 Us­ing a stand mixer or hand-held elec­tric whisk, cream the but­ter and the sugar in a large bowl un­til light and fluffy. Then add one of the eggs and half the flour and beat well, fol­lowed by the other egg and the rest of the flour along with the bak­ing pow­der. Fold in the mashed bananas and then spoon the mix­ture into the lined tin. 3 Bake the loaf for about 1 hour. If af­ter about 25-30 min­utes in the oven, the bread is browning too much on top, cover it with foil. To check that the bread is cooked, in­sert a skewer in the cen­tre of the loaf – it should come out clean. When the loaf is cooked, leave it to cool in the tin. 4 Once the loaf is al­most com­pletely cooled down, mix the but­ter and ic­ing sugar in a bowl us­ing a wooden spoon, un­til light and fluffy. Beat in the cream cheese un­til it is just com­bined and then fi­nally stir in the peanut but­ter. 5 When the loaf is com­pletely cool, re­move it from the tin and place it on to a plate. Us­ing a pal­ette knife, spread the loaf with the peanut but­ter frost­ing and sprin­kle over the peanuts to dec­o­rate, if you fancy.

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