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Wednesday, 9 May 2012

Banana Bread

Bananas are not my favourite fruit. Partially because they are more sugary than most, and they leave me feeling a tad bit bloated after eating one. And, when they are overripe, they stink up the fruit bowl and leave the kitchen with a faint smell like those banana lollies. Odd thing is, I love the taste of banana lollies. Weird, I know. Another weird fact - I love banana bread. I dunno, maybe I like the essence of banana, but can't stand the real thing. Or maybe it's a bit like my dislike of cheese - I won't eat it by itself but I'll have it on pizza or in a pasta sauce....Well, enough of my quirks for one post =P.

The dilemma one is often faced with....
Q: What do you do with over-ripe bananas?
A: Make Banana Bread!

I don't eat it or make it often because I'll end up getting sick of eating it once I get half-way through the loaf....which unfortunately happened this time I made it. Geez, you'd think a family of four hungry adults would be glad to finish it off to the last crumb. Despite this, the loaf came out really well and tasted amazing. I especially like a slice slightly toasted in the sandwich press then spread with a bit of margarine....yummo great breakfast treat =D. With the mashed bananas, I don't mash mine up too much cos I like to have chunks of banana throughout the loaf =).

Banana Bread
Adapted from Taste

265g (1 3/4 cups) self-raising flour
40g (1/4 cup) plain flour
1 & 1/2 tsp ground cinnamon
150g (2/3 cup, firmly packed) brown sugar
125ml (1/2 cup) milk
2 eggs, lightly whisked
50g butter, melted, cooled
1 tsp vanilla extract
3 overripe medium bananas, mashed

1. Preheat oven to 180C (360F). Brush a loaf pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

2. Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Place the milk, eggs, melted butter, vanilla extract and banana in a medium bowl, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.

3. Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.

Makes me wish I had more overripe bananas =P. xx

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