- 125g plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- pinch of sea salt
- 75g unsalted butter, softened
- 140g light brown sugar
- 1 free-range egg, beaten
- 250g peeled and mashed over-ripe (blackened) banana (about
- 2-3 bananas)
- ½ tsp good-quality vanilla extract
For the Frosting
- 150g icing sugar
- 50g of white chocolate
- 70g unsalted butter, softened
- 2 tbsp Sarson’s Browning
- 3 tsp dark rum (optional)
- Preheat the oven to 170C/Gas 3. Butter a 900g loaf tin.
- Sift together the flour, baking powder, bicarbonate of soda, spices and salt into a large bowl and set aside.
- In a separate large bowl, beat together the sugar and butter until pale and fluffy, then beat in the egg, banana and vanilla extract. Fold in the sifted flour mixture, a little at a time.
- Spoon the bread mixture into the prepared loaf tin, spreading the mixture out gently with a spatula or the back of a spoon.
- Place the loaf tin into the oven and bake for about 30 to 40 minutes, or until a skewer inserted into the middle of the cake comes out clean.
- Remove from the oven and allow to cool for 10 minutes before carefully turning out on to a wire rack.
- For the frosting, beat together the sugar and butter until creamy and fluffy. Add the Sarson’s browning and rum, if using, and continue to beat until smooth.
- Allow the bread to cool before icing generously with the frosting. Melt the white chocolate in the microwave for 50 seconds, then put it in a piping bag and draw lines over the icing. Drizzle the white chocolate over the icing.
- Store in an airtight container, in the fridge, for up to 3 days, allowing the bread to reach room temperature before enjoying it.