Description
With just a few ingredients, this banana bread bakes up beautifully and stays moist for days.
Ingredients
Units
Scale
Banana Bread
- 125 g Rama margarine (or unsalted butter if you prefer)
- 3/4 cup brown treacle sugar
- 3 ripe bananas (spotty ones work best)
- 1 tsp white vinegar
- 1 tsp bicarbonate of soda (baking soda)
- 1/4 cup hot milk
- 2 cups self-raising flour, sifted
- pinch of salt
Chocolate Icing:
- 100 g milk chocolate
- 1 tbsp neutral oil (sunflower or canola)
- 100 g white chocolate (optional, for drizzling)
Instructions
- Heat your oven to 180 °C (350 °F).
- Grease a loaf tin well, or line it with baking paper so nothing sticks.
- In a large bowl, cream 125 g Rama margarine with ¾ cup brown treacle sugar until it’s light and fluffy. Don’t worry if a few sugar crystals hang around; that’s normal.
- Mash up 3 ripe bananas and stir them into the butter-sugar mix until smoothish.
- In a cup, stir 1 tsp bicarbonate of soda into ¼ cup hot milk. Watch it foam up, that’s what makes the loaf rise! Quickly pour this into the banana mixture.
- Stir in 1 tsp white vinegar and a pinch of salt, then gently fold in 2 cups sifted self-raising flour until just combined. Don’t over-mix; you want it thick and spoonable.
- Spoon the batter into your prepared loaf tin, smooth the top, and bake for 45 minutes.
- Check with a cake tester or toothpick; it should come out clean when ready.
- Let the banana bread cool completely before adding icing (or it’ll melt right off).
- Melt 100 g milk chocolate gently (microwave or double boiler), then stir in 1 tbsp oil until smooth and glossy. Spread evenly over the cooled loaf.
- Melt 100 g white chocolate, drizzle thin lines over the top, and let it set before slicing.
Notes
Created, Prepared, Tasted, and Tested by Ureshani
