Sugar-free banana loaf with maple frosting

We're going sugar-free this week to kick off a month we're calling Free From Feb! And today James Tanner is baking a banana loaf with maple frosting!

Makes: 500g loaf (Serves 10 - 12 slices)

Ingredients:

70g self raising flour70g wholemeal flour250g ripe bananas, mashed (roughly 3)70g unsalted butter, melted70g sultanas2 tsp ground cinnamon1 tsp vanilla extract2 tsp baking powder2 eggs1 tbsp milk

Method:

• Preheat oven to 180oc/gas 4. Grease and line a 500g loaf tin.

• Place the mashed banana, eggs, milk, melted butter and vanilla in a mixing bowl. Whisk together then fold in the self raising and wholemeal flour, cinnamon, baking powder, and finally the sultanas.

• Use to fill the loaf tin, smoothing the top. Bake for roughly 40 minutes until cooked through, to check insert a skewer and if it comes out clean then the loaf is ready.

• Leave to cool on a wire rack before serving or top as is or with maple mascarpone frosting if liked.

Maple mascarpone frosting:

Ingredients:

100g mascarpone or cream cheese45g butter2 tbsp maple syrup

Method:

Blend the mascarpone or cream cheese with the butter and maple syrup. Spoon over the top of the banana bread and swirl decoratively with a spoon or palette knife. Sprinkle with a little extra cinnamon if liked. Use to decorate the banana bread.

*As part of sugar-free week, we're sharing recipes that don't contain refined or processed sugar. However, we're not avoiding fruits or natural sugar.