With the recent flurries of snow and sub-zero temperatures, it seems that we packed our winter coats away too soon this year. As many of us face frosty journeys to work every day, there’s nothing better than a piping hot cup of tea and a bite of something sweet when it comes to mid-morning. Luckily, The Cake Hunter is on hand to provide us with a fruity snack that will soon make you forget the cold. Until home time, that is…
For the banana bread
- 115g unsalted butter, softened
- 160g light brown sugar
- 120ml buttermilk
- 3 bananas, mashed
- 2 eggs
- 290g plain flour
- 1 teaspoon baking powder
- 1/8 teaspoon bicarbonate of soda
- pinch of salt
- 80ml maple syrup
For the frosting
- 100g unsalted butter, softened
- 1 tablespoon almond butter
- 200g icing sugar
“Banana bread is a staple recipe every banana lover should have. If you’re anything like me, you buy bananas every Monday and by Thursday you’ve forgotten half of them and they need using up before they go brown forever. For this reason, I keep an arsenal of banana bread recipes in my recipe folder. In a Back to the Future style epiphany, after walking into a door, I decided maple and almond needed to go into the mix. This bread is no substitute for a flux capacitor but it’s pretty amazing when elevenses come around.”
Preheat your oven to 180°C/350°F. Grease and line a 900g loaf tin and set aside.
In a large bowl, beat the butter and sugar together until light and fluffy. Add in the eggs, mashed banana and buttermilk and combine.
Sift in the dry ingredients and mix until smooth. Finally mixing in the maple syrup until just incorporated.
Pour the mix into the prepared loaf tin and bake for 50 minutes or until a cocktail stick comes out clean. Leave to cool slightly in the tin before turning out onto a wire rack to cool completely.
To make the frosting, beat the butter and almond butter for around 2-3 minutes. Add the icing sugar then mix. Once combined, beat for another 2-3 minutes until fluffy.
Spread the frosting over the top of the loaf and serve.