Friday, 13 August 2010
Whenever you find yourself the proud owner of a bunch of brown and mushy bananas dont throw them away! Make banana bread. This simple and sweet recipe is an absolute breeze to bake and in fact tastes much better when the bananas are brown and mushy. The browner and mushier the better!
Its delicious as an afternoon snack. Just slather a few slices with some butter and bobs your uncle. It stays moist for days and even when its getting a bit long in the tooth you can toast it and have it for breakfast.
brunch club amuse bouche menu to great success. It goes great with coconut flavours (we paired it with a shot of coconut mango lassi). We did bake a dairy free version for some of our guests and substituted coconut milk and oil with good results.
I've even been known to add a tablespoon or so of dessicated coconut to the bread which is delicious - but dont overdo it, can make the bread a bit chewy if you use too much.
1 3/4 cups Self raising flour
1/4 tsp Baking soda
1/4 tsp Salt
1/2 cup sugar
1/4 cup milk (replace with coconut milk for dairy free)
75g butter melted (replace with 1/3 cup vegetable oil for dairy free)
1 1/2 cups mashed over ripe bananas
Sift flour, baking soda and salt into a bowl. Mix in sugar. In another bowl beat eggs. Stir in milk, butter and banana (or the relevant substitutes for Dairy free). Mix into dry ingredients, stirring until just combined.
Spoon mix into greased and lined 23cm loaf tin.
Bake at 180 degrees C for 45-55 minutes It should have a nice dark crust. Leave in tin for 10 minutes before turning out onto cooling rack.