We always said to ourselves we wouldn't succumb to the latest craze of everyone baking banana bread on social media, but here we are, sharing this awesome recipe for you. 

Get your kids involved, and if it includes fruit, it's got to be healthy right........!

Tie on your apron, preheat the oven, grease your tins and let's get baking!

Make sure all your ingredients are room temperature (they shouldn't be cold)

This recipe is courtesy of Katherine Sabbath

Ingredients:

  • 125g self-rising flour
  • 1/2 tsp bicarbonate of sofa
  • 2 ripe bananas - mashed
  • 150g dark brown sugar 
  • 1 tsp vanilla extract
  • 120g unsalted butter - room temperature
  • 2 medium free-range eggs - room temperature
  • Pinch of salt
  • 75g sour cream - room temperature
  • 85g walnuts - roughly chopped

Method:

  1. Preheat the oven to 160˚C fan/gas mark 3. Grease an 8-inch mini loaf tin with butter and line the base and sides with parchment paper. Leave extra on the sides to make lifting out the tin easier. If you can't get hold of a loaf tin, then you can use a 6-hole jumbo muffin tray and lined with cases or a 24-hole muffin tray and lined with cases.
  2. In a large bowl, sift the flour and bicarb of soda. 
  3. Whisk together the mashed bananas, vanilla extract, brown sugar, eggs, and salt until the mixture is creamy and light in a different bowl. Add the sour cream and mix until all is combined.
  4. Add the flour to the mixture in two intervals, be sure to fold before adding the next addition. 
  5. Add the walnuts once everything is combined properly.
  6. Fill each prepared mini loaf tin to about 3/4 full. Bake, and rotate them halfway through the baking process. Bake for 20 minutes until loaves spring back when touched, or when a knife inserted into the middle comes out clean.
  7. Allow cooling completely before removing from the pan. 

Raspberry cream cheese frosting

Banana and raspberries go hand in hand, the sweetness of the banana against the sourness of the raspberry. Top your banana bread with this luscious cream cheese frosting.

Ingredients:

Method:

  1. Beat the cream cheese, unsalted butter, vanilla extract, lemon juice and raspberry jam together, make sure all is combined. 
  2. Whisk the whipped cream to stiff peaks, do not overwhip.
  3. Fold through the whipped cream to the mixture and icing sugar in alternative intervals. Add the pink gel food colouring, use a toothpick and gently fold through, add more if needed.
  4. Add the raspberry powder to the mixture. Cover the bowl with cling film and refrigerate till you are ready to decorate.
  5. Put the mixture into a piping bag with a nozzle of your choice. Decorate as you wish. 

Tip: If you have bananas which aren't riped, you can place unpeeled bananas in the oven at 120˚C fan/gas mark 1, for 20 minutes or until they are soft. Allow cooling once softened. Peel, and they are ready to use. 

You can make the banana bread ahead of time, once cooled, wrap in cling film. They will keep at room temperature for up to 3 days. You can freeze them for 3 months. 

Banana bread with pink icing and berries