My 6th Bake of Christmas is perfect for brunch with friends.

This recipe makes 1 loaf.

Ingredients

125g unsalted butter, softened, plus extra for greasing
175g dark muscovado sugar
2 eggs
300g plain flour
1 tsp baking powder
150ml whole milk
3 medium very ripe bananas, peeled and mashed
1 tsp vanilla extract
1 tsp poppy seeds
75g golden sultanas
For the topping

150g butter
300g golden icing sugar
Handful of banana chips
Method

1. Preheat the oven 180°C/fan 160°C/gas mark 4. Lightly grease a 25 x 11cm loaf tin with a little butter.

2. Using an electric hand whisk, cream the the butter and sugar together in a large bowl, beating until pale and fluffy. Add one of the eggs and beat in well, then add the second and continue to beat well. Sieve in half the flour with the baking powder and mix well. Then mix in the milk and the remaining four.

3. Fold the mashed bananas into the mixture along with the vanilla extract, poppy seeds and golden sultanas. Then tip the mixture into the loaf tin and level to the top with a spatula.

4. Bake in the preheated oven for around 1 hour until a skewer inserted in the centre comes out clean and not sticky. Cover the top with foil if it starts to brown too quickly. Allow to cool in the tin for at least 20 minutes before turning out.

5. For the topping, cream the butter until soft then sieve in the icing sugar and whisk using an electric hand whisk, mixing together until creamy and fluffy. Spread over the cooled cake, decorate with the banana chips and dust with icing sugar.

Happy Baking!

Eric Lanlard x

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