24 October 2013
let's just call it banana cake
I would only be slightly exaggerating if I said that Tom made this banana bread at least once a week.
We always seem to have a pile of brown bananas in the fruit bowl that need using and this recipe is the perfect way to get rid of them. (And I have to admit that having a loaf of banana bread on hand is pretty handy for when people drop in for a cup of tea.)
The first time Tom made this banana bread he said "It's not really banana bread is it? It's more like banana cake" and seemed slightly disappointed at the amount of sugar and butter that went into it (I think he was hoping to convince himself that it was a healthy afternoon tea option) but this recipe is a winner and much better for you than any banana bread you buy at the supermarket.
This recipe is from 'Apples for jam' by Tessa Kiros (one of our favourite cookbooks).
180g dark brown sugar
350g (about 4 medium) very ripe bananas, mashed
1 tsp vanilla extract
1 tsp ground cinnamon
250g (2 cups) plain flour
1 tsp baking powder
3/4 tsp baking soda
3 tbsp warm milk
Preheat the oven to 180 degrees celsius.
Butter a 30 x 11cm loaf tin.
Cream the butter and sugar till smooth and whisk in the mashed bananas.
Add the eggs, vanilla, cinnamon and a pinch of salt and whisk in well.
Sieve in the flour and baking powder and beat until smooth.
Mix the baking soda into the milk and stir into the batter.
Scrape the mixture into the tin and bake for about 50 minutes until the bread is crusty on top and a skewer poked in the middle comes out clean.
Turn out onto a rack to cool.
Enjoy with a cup of tea!
Also.. Banana bread freezes really well! Cut it into slices and freeze in a zip-lock bag. When someone pops in unexpectedly for tea just toast it for a minute (until defrosted and warm) and serve! Yum!