but there are so many recipes out there that it’s great to find a new one to try and this originally came from Sarson’s (yes the vinegar people) and was published in the Baking Heaven magazine. It has a very fancy frosting which this time I left off as I just wanted a tasty Banana Bread to have with a cup of tea; you know sometimes, you just want something not too sweet or full of icing at hand and this works beautifully for both. I’ll give the Frosting details at the end and if you want, it can be boozy (it keeps getting better) !
I love how versatile this recipe is and it’s so easily adapted to suit your own personal taste. It’s originally from BBC Good Food and I’ve made it with chocolate chips, with pecan pieces, walnut pieces and for a more decadent taste, with cut up dates. Just delicious!
If like me you prefer to reduce sugar quantities in your bakes, then make sure your bananas are really, really ripe – black actually as they will be so sweet that you can easily reduce the sugar content and it won’t be noticed. The original recipe had a substantial sugar content and I found it extremely sweet so that the banana flavour was almost lost.
If you are looking for a gluten free option, just search the gluten free category for another delicious banana loaf recipe which will impress!
If you have ripe bananas in your house and want something a little different, then this recipe is perfect. It’s so light and moist with the banana which contrasts so well with tart, fresh cranberries.
Making it with spelt wholemeal flour adds a lower calorie content and it’s one of the healthier recipes to try. I think it has about 92 calories per slice. If you don’t have spelt flour, use normal wholemeal instead.
The original recipe is made in a 2lb loaf tin but I made mine in two of the 1 lb decorative card cases. They look lovely and are perfect for gift giving.