Wednesday, 5 September 2012
I love to bake recipes where you can just mix all the ingredients together, like Anzacs and muffins, they're just easier and take less time, hence making the whole cooking experience more enjoyable. Anything that requires beating butter and sugar I'm quick to pass over.
This recipe is not one off those. However the taste of the final product is a just reward for the time involved.
It was given to me by a south African whom we lived with in London. She tweaked some bits and added the spices. You need overripe bananas and lots of them (hence the name) I'm continuously finding half eaten bananas on the kitchen bench, so I pop them in the freezer until there's a collection of horrid looking black things and we need more freezer space.
Banana Banana Bread
2 cups plain flour
1 teaspoon baking soda
1 teaspoon bi-carb soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs beaten
4 mashed overripe bananas
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat oven to 175%. Lightly grease a loaf pan.
In a large bowl combine flour, baking soda, bi-carb and salt. In a seperate bowl, cream together butter and brown sugar. Stir in eggs and mashed banana until well blended. Stir banana mixture into flour mixture, stir just to moisten.
Bake in oven for 40 mins, until a skewer inserted comes out clean. Let cool in pan 10 mins, then turn out.
I slightly undercooked this batch, you can see how it has sunk a bit in the middle, but it's not a bad thing as you end up with a deliciously gooey surprise in the middle.
If it lasts until it goes stale, pop a thick thick slice in the toaster and serve with a dab of butter, it's almost better than eating it fresh.