Perpetual Consumption | Banana Bread
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Banana Bread

Why is it that when you feel like a banana, there’s none left and when you have some in the house they are left to go brown!?  When I have three or four overripe bananas, I think of this yummy banana bread (which is really more like cake – I’m not sure why they call it ‘bread’).  To spice it up, you could add some cinnamon or some shredded coconut.  You could also ice it with the usual cream cheese icing and some pecans or walnuts atop, but I don’t think it needs it really.  Another good thing to do with overripe bananas is to peel and freeze them.  They will make the most deliciously creamy smoothies once they’re frozen, or you can whip them up in the food processor with some vanilla ice-cream, then stir through some maple syrup and salted peanuts, pop back in the freezer for an hour or so before digging in – yummo!

 

Ingredients

285g plain flour

1 tsp bi-carb

½ tsp salt

110g butter, plus extra for greasing

225g caster sugar

2 eggs

4 ripe bananas, mashed (you can get away with 3)

85 ml buttermilk (or ordinary milk with 1½ tsp lemon juice or vinegar stirred through)

1 tsp vanilla extract

 

Method

Preheat the oven to 180C.

Sift the flour, bi-carb and salt into a large mixing bowl.

In a separate bowl, cream the butter and sugar together until light and fluffy.

Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well.  Fold in the flour mixture.

Grease a 20cm x 12.5cm loaf tin and pour the cake mixture in.  Bake for about an hour, or until well-risen and golden-brown.

Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.

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