Banana bread from My Family Kitchen: Favourite Recipes from Four Generations (page 172) by Sophie Thompson

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Notes about this recipe

  • Ro_ on March 08, 2020

    I had one very black banana to use up, so made a quarter quantity of this recipe and baked in a silicon cupcake mould (I got four little cakes) instead of as a loaf. I reduced cooking time by about 10 minutes. The flavours were absolutely lovely, and the level of moistness was perfect too. The toffee topping really finished them off well (I had to use a bit more water than she directed to get a liquidy texture suitable for icing).

  • eeeve on September 17, 2019

    A very moist cake, due to the high amount (almost 50%) of fruit being used. Because it's so soft it falls apart fairly easily. It tastes nice, the level of sweetness is good, and even though not much sugar went in I might still try and reduce by 10-20% next time. Mine looks darker than the one in the picture. Didn't bother with the toffee topping.

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