Wednesday, 10 October 2012

Donal Skehan's Banana Bread with Rich Fudge Frosting

I'm addicted to this bread! It all started when I won a copy of Donal's latest book Kitchen Hero: Great Food for less from my good friends at Irish Food Bloggers Association. Oh how I danced for joy when it arrived in the post, I nearly kissed the postman!!
All joking aside, this is a brilliant cookbook, I have been feeding my family from it since. It is photographed to perfection (what else would you expect from Donal), the recipes are mouth watering and varied.
I recently made the "Indian Chicken and Rice Bake" for my mother, whereupon she asked for the recipe and made it for lunch the following Sunday.
This book is crammed with money saving tips, using leftovers ideas and delightful recipes, that will have your family asking for more.
This bread has become a firm favourite in this house, because it's so light and moist, I gave a friend of mind a loaf  at the school gate last week and she's just loved it too.

Donal says:
This recipe comes from my auntie Ann who spent a lot of time in America over the years and has picked up some really great US inspired recipes. This banana bread is deliciously moist and is extremely easy to throw together. I add a little sliced banana on top before it goes into the oven, but if you want you sprinkle some nuts on top or even stir some chopped ones through.
Makes 2 loaves
110g Butter, plus extra for greasing
190g Caster sugar
2 Large free-range eggs
240g Self raising flour, sifted
1tsp Bicarbonate of soda
3 Large bananas
1/2 tsp Vanilla extract
For the fudge topping
220g Soft dark brown sugar
35g Butter
75ml milk
1tbsp Single cream

Preheat the oven to 180oC/Gas Mark 4. grease two 900g (2lb) loaf tin. Cream the sugar and the butter in a bowl with a hand held mixer until light and pale.
Add one egg and a little flour and mix through.
Repeat with the other egg, the rest of flour and bicarbonate of soda, mixing until everything is combined and smooth. Peel the bananas and mash with the back of a fork.
Add to the bowl with the vanilla extract and mix through. Divide the mixture between the two loaf tins and place in the middle shelf of the oven for approximately 50 minutes.
If you need to, you can cover it with tinfoil after 25 minutes to stop it browning too much on top(really important that you do this). Insert a metal skewer into the centre of each loaf; if it comes out clean the banana bread is ready.
Remove from the tins and place on a wire rack to cool.
For the topping, combine the brown sugar, butter and milk in a saucepan. Place over a medium-high heat and stir continuously until the sugar is dissolved. Then cook without stirring for 10-15 minutes until a teaspoonful of mixture forms a soft ball when it is dropped in cold water. Put the topping into a small bowl and allow to cool to lukewarm, then beat until it begins to thicken. Add the cream a little at a time and continue beating until you have a spreading consistency. Spread onto the loaves straight away and enjoy a generous slice with a big cup of tea.
(I always have leftover bananas, so I've being experimenting and this recipe. The recipe above will make 13 large muffins or 18 buns. Make as above and bake in the preheated oven for 25 minutes. These are great lunchbox fillers)

1 comment:

  1. This looks lovely and simple, which are usually the best recipes! Thank you for taking the time to share it!