I’ve had lots of requests for the recipe, so here it is, that indestructible cake of yesterday’s post:
UPDATE!! – for toasted banana bread, just scrape off the icing and toast slices as usual. Oh my goodness – delicious, spread with butter, yum. For the future I won’t ice the loaf, but will have it this way instead.
90g butter, softened
1 tablespoon extra virgin olive oil
210g brown sugar
1 teaspoon finely grated orange zest
1 teaspoon finely grated lemon zest
1 teaspoon cinnamon, optional
1 cup mashed ripe banana
300g plain flour
2 rounded teaspoons baking powder
Grease a loaf tin 12cm x 23cm approximately and line base with baking paper, grease again. Preheat oven to 160 degrees C (fan forced).
Whisk together the butter, oil and brown sugar until light and creamy.
Whisk in the cinnamon (if using) and orange and lemon zests with the eggs.
Fold in the banana, then the combined flour and baking powder.
Spoon the batter into the prepared loaf tin and bake for approximately 40 minutes or until a metal skewer inserted into the centre comes out clean..
Leave to stand in the tin for 5 minutes, before turning out onto a wire rack to cool.
Lemon Icing (optional)
180g icing sugar
1 to 2 teaspoons finely grated lemon zest
Juice of ½ lemon, approximately
½ cup shredded coconut cooked in a dry frying pan until nicely coloured
Mix the icing sugar, lemon zest and juice together to make a soft icing, then spoon over loaf and allow to drizzle down over the sides.
Sprinkle with coconut after about two minutes.