Creme Egg banana bread

Creme Egg banana bread combines two foodie favourites in the most delicious way. The buttercream icing makes this a really indulgent treat.

creme egg banana bread


Prep time 30 minutes
Cooking time 1 hour

120g butter, softened
175g light brown sugar
2 eggs, lightly beaten
1 tsp vanilla extract
150g self raising flour
100g plain wholemeal flour
3 very ripe bananas
75ml low fat natural yogurt

75g butter, softened
2 Creme Eggs
125g icing sugar
1 tsp milk

1. Preheat the oven to 180°C/fan 160°C/gas 4 and butter and line a 900g loaf tin with baking parchment.

2. In a large mixing bowl beat the butter and sugar with a hand held electric whisk until pale and thick, add the eggs a little at a time, beating well with each addition, adding the vanilla extract with the last bit of egg.

3. Fold in the flours to the mix then mash the bananas with the yogurt, add to the bowl and fold in until evenly mixed. Pour into the prepared loaf tin and bake in the oven for an hour until golden brown and a skewer inserted in the middle of the loaf comes out clean. Check after 50 minutes and cover the top with a piece of foil if too brown.

4. Remove from the oven and leave to cool in the tin for 10 minutes then remove and leave to cool completely on a wire rack.

5. For the buttercream melt 25g of the butter in a small pan with the chopped Creme Eggs then set aside to cool. Beat the remaining butter until soft with a hand held mixer, then add the icing sugar along with the melted Creme Egg mix and beat again until smooth. You might need to add 1 tsp of milk to get a nice smooth consistency. Spread over the top of the Creme Egg banana bread, cut into slices and serve.

Recipe extracted from the Cadbury Creme Egg Cookbook, £9.99, in stores nationwide