Baking

Beautiful Banana Loaf with Apricot Glaze

BananaBloga

We get through a lot of bananas in our house, I guess it’s the perfect healthy snack for a toddler all pre wrapped up, bright and sweet! For some reason or another this week we had an overload of them in our fruit bowl turning black, so this is always a good excuse to either 1. make them into banana ice cream or 2. make banana bread. As its not quite been warm enough for the first option a cuppa and a slice of loaf were just whats needed. I’ve added a little extra layer of yumminess with the apricot glaze just to make it a bit more special.

Ingredients

280g unsalted butter

280g golden caster sugar

4 large eggs, whisked

280 g self raising flower

2 tsp baking powder

4 ripe bananas, turning black

jar of apricot jam, with no bits

11 dried apricots

Serves 10 slices. 

This recipe is enough for a large loaf tin, mine was 25cm by 11cm.

Method

Heat oven to 180C/160C fan/gas 4. Butter a large loaf tin and line the base and sides with baking parchment.

Cream together the butter and sugar until pale and fluffy, then slowly add the pre whisked eggs.

Next sieve the flour into the mixture, add the baking powder. In a separate bowl mash the bananas then add them to the mix.

Spoon into the tin and bake for about 50 mins-1 hour until a skewer comes out clean. Leave in the tin to cool a little.

Scoop the apricot jam into a saucepan and heat through gently until runny for 5 mins, then soften the dried apricots by adding them to the jam, boil for a further 5 mins.

Use a fork or tongs to remove the hot apricots and decorate the top of the cake with them, then paint all the jam over the top.

Leave in the tin for a couple of hours to fully cool, the jam should be a firm jelly.

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Recipe/Photo/Styling: Hannah Read-Baldrey
Props: Plate and cup, Oliver Bonas. Vintage Plate and fork, charity shop.

 

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