I’m not sure of the origin of banana bread but it is certainly very Australian in that where I might go to a coffee shop in the UK and have scones or a toasted tea cake, here I would choose hot buttered banana bead as the accompaniment to my beverage.
Mat recently procured a recipe from a friend and we tested it out at the weekend. We have both been enjoying it for breakfast since and I thought I would share it:
1 1/4 cups self-raising flour
1 tsp ground cinnamon/mixed spice
1 tbs margarine/butter
1/2 cup sugar
1 egg lightly beaten
1/4 cup milk
2 bananas mashed
1. Coat a loaf pan with cooking spray and pre-heat oven to 200Â°C.
2. Combine flour and cinnamon in a bowl and rub in marg with fingertips.
3. Stir in sugar, egg, milk and banana.
4. Put mixture in the tin and bake until golden.
NB. Add anything you like to the mix, e.g. nuts.
The measurement in cups is becoming ever popular versus good old pounds and ounces, even grams, but we just threw the ingredients together in a fair approximation, doubling everything for a larger loaf, and it worked. We added some chopped pecans for a little extra something and didn’t even have a loaf tin so improvised with a large soufflÃ© dish.
I can’t remember how long we left it in the oven but when it started to look cooked on top we stuck a skewer in it and the middle was still very sticky. We had to put it back in the bottom of the oven on a very low heat and cook for quite a while longer. The end result was delicious; in fact I would go as far to say as it was as good as any I have tried in a cafÃ©. Mat seemed to think it wasnâ€™t sweet enough and needed either more sugar or more bananas. Apparently it was supposedly a low calorie recipe but personally I would have found it too sweet with more sugar. It obviously just depends on your palate so it may take a few tries to get it just right for you.