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A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It's great for using up overripe bananas, too.

Brilliant banana loaf

butter,softened,

caster sugar

eggs,beaten

self-raising flour

tsp baking powder

bananas,mashed

icing sugar

banana chips,for decoration

Butter a 2lb <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">loaf tin</a> and line the base and sides with baking parchment.

<a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">Cream</a> 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.

Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.

Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.

Cool in the tin for 10 mins, then remove to a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a>.

Mix 50g icing sugar with 2-3 tsp water to make a runny icing.

Drizzle the icing across the top of the cake and decorate with a handful of banana chips.

Olympic Village Chocolate Muffins. Have you heard of them? Have you seen the viral Tiktok craze over these jumbo chocolate muffins? These triple chocolate muffins (chocolate cake + chocolate chunks + chocolate ganache) not only LOOK BEAUTIFUL but they are any chocolate lovers DREAM! 

Viral Olympic Village Chocolate Muffins

(250 g) all-purpose flour

white sugar (200 grams)

cocoa powder (55 g)

baking soda

salt

chocolate chunks, divided

eggs egg

full fat sour cream or plain Greek yogurt

milk,

vanilla extract

chocolate ganache

chocolate

Preheat oven to 425°F and grease a 6-count jumbo muffin tin or line with parchment paper liners. You can also use a 12-count muffin too (see notes).

In a large mixing bowl combine the flour, sugar, cocoa powder, baking soda, salt, and 1 ½ cups of the chocolate chunks.

In a separate mixing bowl whisk the eggs + extra yolk, sour cream, oil, milk, and vanilla extract till combined.

Pour the wet ingredients into the dry ingredients and mix till just combined and no dry streaks remain. Do not over mix. The batter will be thick so do not use a whisk here.

Fill the jumbo muffin tin all the way to the top and sprinkle the reserved chocolate chunks on top. Bake at 425 for 5 minutes. Keep the muffins in the oven but turn the temperature down to 350 and bake an additional 18-23 minutes till a toothpick comes out clean.

While the muffins are baking, make the ganache (see instructions below). Unless you're using chocolate sauce - then disregard.

Let muffins cool in the pan for 5 minutes before removing to a wire cooling rack to cool another 10 minutes before continuing with the last step.

Add the chocolate ganche to a condiment squeeze bottle with a tip. Poke the tip into the top middle of 1 muffin and squeeze about a tablespoon of sauce into the muffin. Drizzle a bit on top of the muffin before continuing on with the rest of the muffins.

Let the muffins cool completely before storing leftovers in an airtight container at room temperature for up to 4 days.

If you’re using normal sized muffins, bake at 350°F for 16-20 minutes. If using tulip style parchment liners, you can fill the batter to the top. If you’re using normal cupcake liners or no liner, fill ¾ to the top.

If you're buying chocolate sauce, look for the kind that comes in a squeeze bottle. If you get hot fudge, thin it out with a bit of milk.

Place the chocolate chips in a small mixing bowl or glass measuring dish.

Pour the heavy cream into a microwaveable dish and heat until steamy.

Pour the steaming cream over the chocolate chips. Let it rest for 5 minutes then whisk until smooth and creamy.

Allow to cool for 2-3 minutes and pour into a squeeze bottle.

How to Make Ganache

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