Who am I kidding? This can hardly be described as bread. Especially when I go and plaster the top with cream cheese frosting. It can however be described as delicious… and moreish. You have been warned.
This is the quickest, easiest banana bread I've ever come across and went down a storm chez Bean.
It's based on an Ainsley Harriott recipe, which uses only five ingredients, making it ridiculously simple to get from mixing bowl to belly.
I adapted it slightly by adding a teaspoon of vanilla extract, just cos I love the flavour. You could happily make it without. Oh, and the frosting. Mmmm. I wouldn't recommend leaving that bit out ;)
- 4 over-ripe bananas (the browner the better)
- 225g self raising flour
- 200g light brown soft sugar
- 100g unsalted butter
- 2 large eggs
- 1 tsp vanilla extract (optional)
- Preheat your oven to 150 degrees c.
- Peel and break bananas into pieces. Put them in a food processor with the flour, sugar, butter, eggs and vanilla (if you're using it). Blitz until evenly combined.
- Spoon the mixture into a greased and lined loaf tin and bake for 1 hr 15 mins until risen and a skewer comes out clean.
- Leave to rest for 15 minutes.
If you're a bit naughty like me, here's a super easy cream cheese frosting. Just think of it as the butter on your banana bread ;)
- 35g unsalted butter
- 100g full fat cream cheese
- 200g icing sugar, sifted
- Beat the cream cheese and butter together until combined - use the cream cheese straight from the fridge and the butter at room temperature. Don't overbeat as the cream cheese can become quite runny. Less is more here!
- Sift in half the icing sugar and beat. Then add the last of the sugar and beat again.
- Spread liberally :)
*Disclaimer - Two beans and a bump is hereby not responsible for the extra calories consumed after making this banana 'bread' and any resulting addiction to cream cheese frosting ;)