Recipe from Rhodes
Ingredients
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Banana loaf
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2 eggs
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200g brown sugar
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4 ripe bananas, mashed
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10ml (2 tsp) bicarbonate of soda
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2.5ml (½ tsp) salt
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125ml (½ cup) sunflower oil
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240g cake flour, sifted
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Honey buttercream
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200g butter, softened
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200g icing sugar, sifted
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65ml (¼ cup) Rhodes honey
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10ml (2 tsp) milk (if required)
Method
Whisk the eggs and sugar with an electric beater until light and fluffy. Add the banana, bicarbonate of soda, salt and oil. Continue mixing at low speed until well combined. Add the flour and continue beating until all the flour is well mixed in. Pour the mixture into the bread pan that has been sprayed with non-stick spray. Bake the bread in an oven that has been preheated to 180˚C for 1 hour or until a skewer inserted into the middle of the bread comes out clean. Allow to cool for 5 minutes in the pan before turning out onto a wire rack to cool completely. To make the buttercream, cream the butter until pale and light. Beat in the icing sugar. Add the honey and thin with a little milk if required. Spread the honey buttercream over the cooled bread.