Banana Bread

I was given a whole hand of bananas last week. Despite distributing – and eating – as many as we can,  there remains the inevitable leftovers. What to do? There is always the banana cake/banana loaf/banana bread discussion. My boys love them all. But this one has special memories.

This is my mum’s banana bread recipe. I use GF flour and an extra pinch of baking powder.  It is DIVINE served warm. It’s a simple, old fashioned basic recipe, and tweakable. Throw in some cinnamon. Or not.  Add some sultanas.  Or don’t.  Choc chips are fun, and a handful of dates make it a little more decadent. My favourite addition?  Chopped hazlenuts. Mmmmm!

INGREDIENTS

2 medium (or 3 small) bananas
2 tablespoons golden syryp
¾ cup sugar
1 egg
1 cup self-raising flour
pinch of salt

METHOD

Heat oven to 180°C (160°C fan forced).
Grease and line the base of a loaf pan.
In a medium bowl, mash bananas then add golden syryp. Add sugar and stir in.
Add egg, sifted flour and salt and lightly mix until combined.
Pour into loaf pan and cook for 30 minutes or until a skewer is inserted into the middle comes out clean.
Allow to cool in tin for 10 minutes, then turn onto wire rack to cool.

Enjoy it warm straight from the oven or lightly grill it and then enjoy with butter melting on top.

For something a little more swish – top with cream cheese and a drizzle of honey. Sprinkle with a little nutmeg.

5 thoughts on “Banana Bread

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  2. We eat it toasted and slathered with soft butter, and lots of it. Because we’re hedonists. Also, nuts, whatever we can find. I don’t usually have hazelnuts but they sound delicious. This is pecan growing country, so that’s what we usually use.

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