This loaf retains the original melt in mouth texture and flavour of a traditional banana bread, but is brightened by a sharp citrus kick. One of my favourite easy-bakes. The more adventurous can replace the orange drizzle with an orange butter-cream, topped with a sprinkle of roughly chopped pistachios. Alternatively pistachios can be added to the mixture to give more texture.
100g unsalted butter
225g self-raising flour
150g caster sugar
2 mashed ripe bananas
1.5 oranges (awkward I know)
50g chopped mixed peel
50g dried cranberries
~75g icing sugar
Preheat the oven to 180*
Cream the sugar and butter together until much lighter in colour and fluffy in texture.
Add the eggs one at a time. In between the two eggs add a little of the flour to prevent the mixture from curdling. Add the rest of the flour and mix thoroughly to form an even cake mixture.
Mash the two bananas to a pulp with a fork. Add this to the mixture and stir in. Add the zest of one orange, the juice of half an orange, the dried cranberries and mixed peel to the cake batter and mix thoroughly to combine. The ingredients should be evenly spread throughout the batter.
Bake for 45-50 minutes. If the loaf starts to catch on top aka. is browning too quickly, make it a hat out of tin foil.
Once cool, remove from tin. Combine 75g-ish of icing sugar with the juice of one orange to make a drizzle. These are only approximate amounts, judge the consistency of the icing by eye. Drizzle over generously.