Tuesday, November 24, 2015

Banana bread

Seems odd to post a recipe that I've not actually eaten, but I promise that it gets positive reviews and I was asked to put it up so who am I to deny a personal request? I personally loathe bananas and if it were up to me, they wouldn't be allowed in the house as I can't even stand the smell of them. Unfortunately, I have two children who just love them, and I shouldn't say no when they ask for fruit right? There always seems to be one or two bananas out of every batch that just don't get eaten though, so I relegate these to the freezer (skin and all) until I'm ready and willing to do something with them. Since our hens have started laying so prolifically, and since there is no way that I'd consume banana bread myself, I don't mind adding eggs to this recipe.
(as a bonus, while the oven is on, I bake up the empty egg shells and then crush them up for the hens to eat and increase their calcium too)

It's a simple recipe that makes a moist loaf and both of my children love it. As it's dairy and nut free, it's also my go-to dish to bring to children's parties too so most people can eat it. I can tell from the texture and look of it that it's a nice moist loaf and I rarely have leftovers. Mr Fork assures me it tastes the way that banana bread should... although he did make the comment that it would be better slathered with Nutella. Hmmm. The receipe freezes well so you can always save time by baking two loaves and putting one away for later.... and who doesn't love to have food on hand coming into the Christmas season, right!

Banana Bread
printable link
Ingredients:
  • 1 2/3 cup flour, sifted
  • 1 1/2 tsp baking powder
  • 1/2 cup sugar
  • 1 tsp ground cinnamon
  • 2 eggs
  • 1/2 cup coconut oil 
  • 3 mashed bananas
  • 1 tsp vanilla extract
Method:
  1. Preheat the oven to 160C, and line/grease your loaf tin.
  2. Combine all the dry ingredients, then, into a well in the middle, add the eggs, oil, bananas and vanilla extract. Mix until everything is combined. 
  3. Pour into your loaf pan and smooth the top. 
  4. Bake for about 60 minutes or until a skewer comes out clean (my oven is fan forced and unpredictable so I like to check it at 50 minutes). 
  5. Leave in the pan for five minutes and then cool on a rack.

Notes:

  • This recipe freezes well, so you can make a double batch and freeze the other (I slice it first so I can pull it out for children's snacks easily)
  • Before baking, I like to sprinkle the top of the loaf with sugar and extra cinnamon, but I bet chopped walnuts would be yummy too.
  • This recipe is dairy and nut free (if you don't sprinkle any on) so it's a good thing to take to bring a plate events where you have special diets there.
  • You can serve as is, or for extra decadence, try some yoghurt, extra banana slices, butter or honey. Or try Mr Fork's suggestion of Nutella if you have a real sweet tooth...

4 comments:

  1. Looks like a good classic cake - and I admire that you make it for your loved ones even though you don't eat it - I am not good at that - but I do buy more bananas than I would ever eat because I only like them occasionally but have to remember that sylvia loves them - our manky ones often go into pancakes on the weekend - in fact I think sylvia now makes sure she leaves one to go manky

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    Replies
    1. Thanks Johanna. It's funny what we will do for our loved ones isn't it! Very smart of Sylvia... manky bananas would make delicious pancakes I'm sure!!

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  2. You are a good mother, making this when you can't stand bananas! It does look delicious and I think banana bread is such a classic that if you have a great recipe for it, it deserves to be shared.

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    Replies
    1. Thanks Kari! I'm a big believer in once you know the basics of cooking, it's easy to adapt. I think if I really wanted to I could probably make Mr Fork a tasty meaty dish based on smell (ugh) and understanding of flavour combinations :)

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