Ingredients

Method

• 150 g Kerrygold butter
• 3 slightly overripe bananas, plus one extra for decorating
• 200 g brown sugar
• 2 free-range eggs
• 240 g cake flour
• 2 t baking powder
• ¼ t salt

Method

Ingredients

 

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1. Preheat the oven to 180°C. Melt the butter in a small saucepan, then simmer until the butter begins to turn golden brown. Once the butter starts to foam, remove from the heat. Allow to cool completely before using.

2. Using a hand mixer, beat the bananas until smooth. Don’t worry if it’s a bit lumpy. Add the sugar, butter and eggs and whisk or fold to combine.

3. Combine the flour, baking powder and salt in a separate bowl.

4. Slowly add the dry ingredients to the wet using the hand mixer on the lowest setting or a spatula to fold the ingredients together.

5. Pour the batter into a greased and lined 23 x 13 cm loaf tin. Peel the extra banana, cut in half lengthways then place on top of the batter.

6. Bake for 55–70 minutes, or until a skewer comes out clean. Serve sliced with a smear of Kerrygold butter, a dusting of cinnamon sugar and brulée using a blowtorch.

Find more banana bread recipes here.