A Simple Banana Bread Recipe
Banana Bread Recipe coming soon but first this … So according to Vogue, Hygge is out and LAGOM is in for 2017! My LAGOM journey officially started in 2016 and I’m still living it! (I say officially because I’ve dabbled in the LAGOM way of life all my life).
LAGOM comes from the Swedish phrase ‘Lagom är bäst’ which means the right amount is best, and an element of LAGOM is to reduce food wastage.
I hate food wastage but understand that it’s quite easy to be wasteful. Best before dates, use by dates and the appearance of food all add to your foods edibility clock. However as easy as it is to be wasteful with food that has surpassed its edible peak, it’s also very very easy to make the most of this same food.
Take for example your fruit and vegetables, how about; a slow cooked stew made with the remains of your carrots, potatoes and onions, a Ratatouille made with that aubergine, courgette and those peppers, stewed apples and pears for your porridge in the morning … and with those over ripe banana’s – Make Banana Bread!
This recipe is so easy to rustle up and the results will have you coming back for more. You need little when it comes to ingredients and you don’t need to garnish it with anything for it to be delicious and moreish.
- 140g butter softened, plus extra for the tin
- 140g caster sugar
- 2 large egg, beaten
- 140g self-raising flour
- 1 tsp baking powder
- 2-3 very ripe banana mashed
- 50g icing sugar
- handful dried banana chips, for decoration (very much optional)
- Heat oven to 180C/160C fan/gas 4.
- Butter a 2lb loaf tin and line the base and sides with baking parchment.
- Cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour.
- Fold in the remaining flour, baking powder and bananas.
- Pour into the tin and bake for about 30 mins until a skewer comes out clean. Cool in the tin for 10 mins, then remove to a wire rack.
- Mix the icing sugar with 2-3 tsp water to make a runny icing.
- Drizzle the icing across the top of the cake and decorate with banana chips.
- My banana bread took longer than 30 mins to cook, possibly because I didn't have caster sugar so used regular sugar, or because I used three bananas instead of two. I left the bread to bake for an additional 20 mins until it was cooked through and it still turned out gorgeous and moist! Mmmm. When it came to the icing, I just sprinkled a little on top for show. I didn't bother with the banana chips either, maybe I will next time.