Baking classics are classic for a reason and none more so than banana bread, particularly at this time of year when the temperature drops and comfort food cravings return. This banana loaf with peanut butter frosting is an indulgent twist on the classic. The recipe, via Lorraine Pascale, is easy to whip up – and even easier to eat. You have been warned! To make the cake, you will need:
150g butter, softened
I50g soft light brown sugar
2 eggs (at room temperature)
150g wholemeal or regular self-raising flour
I tsp baking powder
2 very ripe bananas, mashed
handful of lightly salted peanuts, to decorate (optional)
For the peanut butter frosting:
25g unsalted butter. softened
125g Icing sugar
60g cream cheese
50g crunchy peanut butter.
Preheat the oven to 180°C (fan I60°C/350°F/gas 4) and line the loaf tin with baking parchment. Using a stand mixer or hand-held electric whisk. cream the butter and the sugar together in a large bowl until light and fluffy.
Then add one of the eggs and half of 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.
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, check with a skewer. When the loaf is cooked, leave it to cool completely in the tin.
Once the loaf is almost completely cooled down, mix together 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.
When the loaf is completely cool, remove it from the tin and place it onto a plate. Using a palette knife, spread the loaf with the peanut butter frosting and sprinkle over the peanuts to decorate, if you fancy.
What are you baking this weekend?