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    Banana bread

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    Banana bread

    By Adrienne Herbert

    • Preparation time: 15 minutes
    • Cooking time: 45-55 minutes
    • Total time: 60-70 minutes

    Serves: 10-12


    ½ x 250g pack Essential Salted Butter, cubed and softened, plus extra for greasing
    125g caster sugar
    3 small very ripe bananas, mashed (or 2 large)
    1 carrot, peeled and finely grated
    2 British Blacktail Free Range Medium Eggs, beaten
    200g self raising flour
    Splash of milk, optional


    1. Preheat the oven to 180°C, gas mark 4. Grease and line a 900g loaf tin with butter and baking parchment and leave to one side.

    2. Cream together the softened butter with the caster sugar in a bowl, until light and fluffy.

    3. Mash the bananas thoroughly, then mix into the butter mixture with the grated carrot. Beat in the eggs when well combined, then fold in the flour. The finished mixture should be a thick but spoonable consistency – depending on the ripeness of your bananas, you might need to add a splash of milk.

    4. Spoon into the prepared loaf tin. Bake for 45-55 minutes, until golden and a skewer inserted into the centre comes out clean. Allow to cool slightly before removing from the tin, then cool completely on a rack. Cut into squares or slices to serve.

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