Banana Bread

This is an old recipe that was given to my mum by a neighbour. It is thoroughly different to a banana cake and an exemplary loaf recipe as it is moist and dense and perfect for slicing, toasting and serving buttered for after noon tea. This recipe uses about 3 old bananas and perfect for putting those over-ripe bananas to good use. I prefer to use frozen bananas when I make this banana bread, because they’re kind of sloppy once thawed and that way you can skip the mashing stage and simply plop them straight into the mixing bowl from their wet and saggy skins. To jazz up this recipe,  you can throw in some roughly chopped chunks of dark chocolate or  whip up a batch of Toffee Sauce and add a scoop of vanilla ice cream to make dessert.

Banana Bread Recipe

Ingredients:
1 cup sugar
1/3 cup butter
2 eggs
3/4 mashed bananas
1/3 cup water
1 2/3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
choc chips or walnuts (optional)

OVEN 180C

Method:
Mix sugar and butter (preferably using a mechanic device of some sort – but not absolutely necessary, I have used a wooden spoon)
Stir in eggs until blended
Add mashed banana and water and beat for 30 seconds
Stir in remaining ingredients, but DON’T OVER MIX
Add nuts or chocolate. You can also lay some walnuts on the top.
Pour into a lined loaf pan
Bake for 1 1/4 hours, or until well browned on top.
This is a dense cake, takes a while

 

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