Mmmmmmm banana bread, delicious served with a cup of tea.
Brought to you by: Mortons Flour
Milling since 1835 Mortons Flour, part of Andrews Flour Mills since the early 1990s, are a Northern Irish household name.
{{ text }}
{{ Math.floor(minutes/60) >= 1 ? Math.floor(minutes/60) + ' hour' + (Math.floor(minutes/60) > 1 ? 's' : '') : null }} {{ Math.floor(minutes%60) }} minute{{Math.floor(minutes%60) > 1 ? 's' : null }}
{{ new Date(seconds * 1000).toISOString().slice(11, 19) }}
Serves
{{ currentStepText }}
Pre-heat the oven to 180C/350F/Gas Mark 4. Line a 2lb loaf tin with a baking parchment.
Cream the butter and the sugar together until light and fluffy. Slowly add in the eggs, mixing these into the creamed butter mix. Fold in the flour and then the mashed bananas creating a thick batter mixture.
Pour the mixture into the tin and bake for approx. 45 minutes, checking occasionally for the last 10 minutes.
Whilst the bread is baking, prepare the icing sugar by mixing the icing sugar with 2-3tsp of water in a bowl.
Remove the bread from the oven. The loaf should be golden brown and when a skewer is inserted, it should come out clean. Leave to cool slightly before turning out to cool fully on a wire rack.
Drizzle the icing on top when the bread has cooled and serve.
