Banana Bread
- Nic's Kitchen
- Feb 10, 2019
- 2 min read
The first time the word banana appeared in the same sentence as bread was second year Uni. My friend Cilla was on the phone and I asked her what she was eating, surprisingly she answered, "banana on toast". I remember telling her that's just wrong!
Fast forward nearly 11 years later, banana and/or avo toast have become real breakfast material but I still haven't tried it. I mentioned that to someone and they were even more surprised when I said I've never tried banana bread. "With all your baking, I would have thought that was right up your street" she exclaimed. I had it at the back of my mind to try but I wasn't going to go out of my way.
The opportunity presented itself when I was away over Xmas holidays. I had bought a pack of ripen at home bananas before leaving that I didn't get around to eating. I honestly thought the cleaner would have thrown them, I guess winter helped. When I got back, most of it were just at that ready-for-a-banana-bread state so I seized the opportunity with both arms!
Prep time: 20 mins Cook time: 45 mins - 1 hour
Ingredients
110g butter
5 very ripe bananas (3 mashed and 2 sliced to top batter)
2 eggs
1/2 cup caster sugar
1 cup self-raising flour
30ml milk
1tsp baking powder
Method
Grease a 19cm loaf tin and pre-heat the oven to 170°C
Mash the bananas and add milk
Incorporate butter and eggs
Add all the dry ingredients and beat until smooth
Transfer to baking tin and top with the sliced bananas
Bake for 45 mins-1hr, testing with a cake probe or sharp pointed knife
If either of the above comes out clear, it is cooked.
Transfer to a cooling rack and enjoy
Tips
You can also add raisins or small dried fruits to the batter.
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