This loaf never fails. I've made it with plain flour, rice flour, brown sugar, coconut sugar. It just adapts to everything.
I make this loaf and once cool, slice into thick pieces, wrap in glad wrap and freeze. Nuke for 30 seconds in the microwave for instant yumminess! Perfect for the little
140 g soft butter
100 g caster sugar
40 g soft brown sugar
2 large free range eggs
1 lemon, zest only
1 tsp vanilla extract
2 large ripe bananas, broken into chunks
140 g plain flour
2 tsp baking powderICING
2 c icing sugar
1 lemon, juice only
Preheat oven to 180 degrees. Grease and line a loaf tin.
In a large bowl cream butter and sugars until light and fluffy.
Add eggs one at a time and beat only until just combined.
Add vanilla, zest and bananas. Beat until the bananas are pureed into the mix. There shouldn't be any lumps.
Add remaining ingredients and fold to combine.
Pour mixture into tin and smooth top flat.
Bake for 30-35 minutes or until skewer comes out clean.
Allow to cool on a rack before icing.
For the icing combine the icing sugar and lemon juice in a bowl. Add enough water to make the mixture smooth and runny. If too runny add more icing sugar. You want it to be tart.
Drizzle over cooled loaf.