This seasonal recipe will go down a treat for the whole family.
Nothing beats a classic banana bread with a seasonal twist! Why not hold your own bake sale for CAP and help us reach our fundraising goal one delicious bite at a time?
Maisie from CAP has tried and tested this recipe!
Ingredients list
- 140g butter softened, plus extra for the tin
- 140g caster sugar
- 2 large eggs beaten
- 140g self-raising flour
- 1 tsp baking powder
- 2 very ripe bananas (mashed)
- Chocolate of choice (melted)
- Mini eggs for decoration
Step-by-step instructions
- Preheat your oven to 180°C (160°C fan/gas 4). Take a little butter and grease your 2lb loaf tin, then line it with baking paper. It’s all about creating a firm foundation so nothing gets stuck later on!
- In a bowl, cream together 140g softened butter and 140g caster sugar. Keep going until it looks light and fluffy. Slowly beat in 2 large eggs with a spoonful of your 140g flour to keep the mixture smooth and steady.
- Gently fold in the rest of that flour, 1 tsp of baking powder, and 2 mashed bananas. Those overripe bananas are a blessing—they add the best flavor and make sure nothing goes to waste in the kitchen. Crush half of the mini eggs and add to your mixture.
- Pour your mix into the tin. It’ll need about 50 minutes in the oven. Around the 30–40 minute mark, give it a quick check with a skewer. If it comes out clean, you’re golden! Every oven is a bit different, so just keep a gentle eye on it.
- Let the loaf rest in the tin for 10 minutes. Finally, move it to a wire rack to cool completely.
- Melt your chocolate of choice and drizzle over your banana bread loaf. Stick your mini eggs on top for decoration.
