Barbados Banana Bread and Banana Muffins
Inspired on a holiday to this beautiful island, this is my take on the deliciously moist banana bread which was served to us at breakfast ! It is delicious and a great recipe for using up over ripe bananas. I have included a lime water icing and crunched banana chips but this is optional. This cake will freeze well so double the quantities and make one for now and one for later. The recipe will also make 6 Banana Muffins - bake these for 25 minutes
Ingredients
You will need a 1 lb loaf tin greased and lined or a 6 hole large muffin tin lined with paper cases or brushed with lining paste
60ml vegetable oil
1 egg
50g brown sugar
1 ripe banana
¼ tsp freshly grated nutmeg
½ tsp mixed spice ground
1 piece stem ginger in syrup finely chopped
2 tbsp ginger syrup juice (from jar above)
90g self raising flour
For the crunchy top
2 tbsp icing sugar
Lime juice (sufficient to make a runny icing)
1 tbsp dried banana slices
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Preparation
Preheat the oven to 180 degrees c (fan)
In a medium bowl mash the banana then add the sugar making sure there are no lumps. Whisk together then add the oil, egg, dried spices and chopped ginger and the ginger syrup. Whisk together until all ingredients are well combined.
To this thick mixture then fold in the flour.
Transfer the thick batter into the loaf tin then bake for 30-40 minutes until risen and firm to the touch. If making the muffins divide the mixture between 6 muffin cases or lining paste brushed tins and bake for 25 minutes.
Allow to cool then drizzle over runny icing using either a spoon or piping bag and before it sets sprinkle over the banana chips. Leave to set completely.
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