The sweet spot
Benjamina Ebuehi
I’m pretty sure we’ve all got at least one solid banana bread recipe up our sleeve. My go-to is dense, barely sweet and at its best when toasted and smothered in salted butter. But the version I’m sharing today is for when I need something that’s more cake than bread: a bit sweeter, fluffier and topped with a creamy icing studded with lots of passion fruit to brighten it up. I still make it in a loaf tin, but it also works in a 20cm square tin.
Feast
en-gb
2023-03-25T07:00:00.0000000Z
2023-03-25T07:00:00.0000000Z
https://guardian.pressreader.com/article/281745568632641
Guardian/Observer