Banana loaf by Ally McGrath of Osso Restaurant in Peebles
If those over-ripe bananas have been languishing in the fruit bowl for too long, don’t bin them! This recipe is the ideal way to use up bananas when they’re a few days past their best. Enjoy this banana loaf plain, or jazz things up by topping it with chocolate icing. Put the kettle on, cut off a generous slice, and enjoy…
Osso opened in Peebles in December 2007, with an ethos that remains unchanged to this day: exciting food, big flavours, reasonable prices and, of course, happy customers. Osso is the only restaurant in the Scottish Borders to hold a Bib Gourmand from the Michelin Guide for ‘exceptionally good food at moderate prices’ - an award which the 36-cover restaurant has retained since 2011.
For more information visit www.ossorestaurant.com
Ingredients: Serves 8
For the banana loaf
270g soft light brown sugar
200g ripe bananas, mashed
2 eggs
280g plain flour
1tsp. baking powder
1tsp. bicarbonate of soda
1tsp. ground cinnamon
1tsp. ground ginger
140g unsalted butter, softened
For the chocolate icing:
300g icing sugar sifted
100g unsalted butter, softened
40g cocoa powder, sifted
40g whole milk
Method:
For the banana loaf:
1. Preheat the oven to 170°C or Gas Mark 3.
2. Place the sugar and butter in the bowl of an electric mixer. Beat until the mixture is light and fluffy.
3. Add the mashed bananas and the eggs and mix well. Stir in the dry ingredients and mix again.
4. Line a 20cm cake tin or a 21x12cm loaf tin with greaseproof paper.
5. Pour the mixture in to the lined tin and smooth the top off.
6. Bake in the preheated oven for an hour. After an hour, check the loaf by inserting a small knife or skewer into the centre. If it comes out clean, the loaf is ready. Let the cake cool slightly on a wire rack before removing it from the tin.
For the chocolate icing:
1. Beat the icing sugar, butter and cocoa powder together in a freestanding electric mixer, on a medium to slow speed setting, until the mixture starts coming together.
2. Slowly add the milk in small amounts. Once all the milk is added, increase the speed to full, and beat until the icing is light and fluffy.
3. Using a spatula, spread the chocolate icing generously on top of the banana loaf, and serve.
In association with Taste Communications.
www.tastecommunications.co.uk
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