Banana Bread

I am not terribly fond of bananas but always have some present in my fruit bowl. More often than not they become speckled and too sweet to eat as they are, but perfect for mashing into banana bread, which I am very partial to! My fail safe recipe is from a little book called Homemade Cakes by Phillippa Vanstone:
Heat oven to 180˚C and grease up a loaf tin.
 Mash 2 bananas with 2 tbsp honey.
In a seperate bowl sift 200g self raising flour, half tsp baking powder and 1 tsp nutmeg. Mix.
In a large bowl cream 150g butter and 175g sugar. Adding 2 eggs gradually.
To the mix fold in the bananas and then the flour mixture.
Finally add 50g crushed pecans.
Tip into tin and bake for 50 minutes.

Try and be patient and let it cool thoroughly so you can slice it without fear of it crumbling.

Such a simple way of using up bananas which also opens up to many more possibilities: enjoy straight away with a cup of tea, toasted and spread with nutella, dipped in eggs for French toast  or even turned into a revamped version of bread and butter pudding.

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