Banana bread with a twist

Arlene Thompson. INLT-11-11-10 600-CON
Arlene Thompson. INLT-11-11-10 600-CON
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Go bananas for 20th anniversary of Fairtrade fortnight!

“Did you know that all of Sainsbury’s bananas are 100 per cent fair-trade and we sell 650 million fair-trade bananas per year, which is more than all other supermarkets put together?” says Arlene Thompson.

“ Try making this delicious banana bread, made with Fair-trade bananas and Fairtrade golden caster sugar!

“It is great for putting in lunch boxes and using up any over ripe bananas.”

Banana bread with butterscotch drizzle

Serves 12

Preparation 20 minutes

Cooking 1 hour

125g unsalted butter by Sainsbury’s, melted, plus extra for greasing

175g plain flour, plus extra for dusting

150g Sainsbury’s Fairtrade golden caster sugar

2 large British free-range Woodland eggs

4 small, very ripe bananas, peeled and mashed

75g walnut halves, chopped

1 teaspoon Taste the difference Madagascan vanilla extract

Sainsbury’s banana coins, to decorate

1. Preheat the oven to180°C, fan 160°C, gas 4. Grease an 8cm deep, 25 x 10cm loaf tin and dust with flour. In a bowl, mix together the flour, baking powder and bicarbonate of soda.

2. In a separate bowl, mix the butter and sugar with an electric hand mixer.

Beat in the eggs one at a time, then add the bananas, walnuts and vanilla extract. Using a spoon, gradually add the flour mixture, stirring well.

3. Pour into the greased loaf tin and bake on the centre shelf of the oven for 50-60 minutes, or until a skewer inserted into the cake comes out clean. Leave in the tin to cool.

4. Meanwhile, place all the butterscotch drizzle ingredients in a saucepan and simmer over a low heat for 5-7 minutes, until smooth and dark golden.

Leave to thicken and cool slightly, then pour over the cake and decorate with the banana coins.

Cook’s tip: For a lighter version, leave out the butterscotch drizzle.