Traditional Banana Bread

This is my foolproof banana bread recipe. I have been making banana bread with this recipe since I was at school and it is so simple and easy anyone could make it. I prefer it just plain with an apricot glaze but you can mix it up with add-ins like nuts or chocolate chips, dried fruit or even different glazes. I normally add 150g of caster sugar, but if I'm making it for my parents and sugar and fat are a concern, I cut the sugar and fat to 100g a piece and with the sweetness of the banana and the apricot glaze it is still really tasty.

225g self-raising white flour

175g butter

150g caster sugar

2 ripe bananas

3 eggs

¹⁄₂ tsp baking powder
pinch of salt

pinch of cinnamon(optional)

To decorate

Apricot jam for glazing

Dried banana chips and/or toasted walnuts (optional)

Directions

1. Preheat oven to 170℃ and grease and line your loaf tin and set aside. I use a 1lb loaf tin.
2. Cream the butter and sugar together in a bowl until fluffy and light.
3. Mash the bananas and then add to the butter and sugar mixture, then add eggs , sift in the flour and cinnamon and mix well.
4. Pour out into your greased loaf tin and bake at 170℃ for 1 hour. I check it after 45/50 minutes because I have a fan oven and it seems to cook things quicker, but it all depends on your oven here. Cook until well risen and firm to the touch and a skewer to the center comes out clean. 
5. Leave to cool in the tin for 10 minutes before turning out. on wire rack to cool completely. Brush with warmed apricot glaze and either leave plain , or decorate with banana chips or toasted walnut halves.

Store: Store in an airtight container for up to 1 week. Or freeze.

Nutrition

420-335 cals per serving