Wednesday, April 28, 2010

Basic Yummy Banana Bread

I can't seem to control our bananas! They all ripen at once, going all soft and brown overnight. To make the most of the last disobedient bunch, that seemed to go brown as I unpacked them, I made this delicious banana bread. So we've had something delicious to snack on for tea the whole week. It's a variation on a standard banana bread recipe – I added some bran to give it texture and make it less cake and a little more wholesome (low-GI peace of mind, I guess!)

  • 125g butter
  • 1 cup brown sugar
  • 4-5 ripe bananas (use more or less to taste – I had quite a few bananas, so I just doubled the recipe)
  • 2 eggs
  • 1 cup flour
  • 1 cup bran
  • 2ml/half a tsp salt
  • 1 tsp bicarb
  • 1 tsp baking powder
Cream together butter and brown sugar, until blended and smooth. Add the mashed bananas. Beat in the eggs, one eat a time, combining well after each addition. Sift flour, salt, bicarb and baking powder and add bran. Stir into liquid mixture with a wooden spoon, mixing well.* Pour into a greased loaf pan or muffin tin. Bake for 45 minutes at 180ÂșC (or 15 to 20 minutes for muffins) until loaf comes away from the sides and is springy to touch. Cool in pan for 5 minutes and turn onto rack to cool completely. TIP Sprinkle the top with brown sugar before baking (or about 10 minutes before getting it out the oven) for a crispy top.

*I always think afterwards that it would taste great with pecan or walnuts, so add some chopped ones here, if you'd like.

If, like me, you can't stand eating oozing, sticky bananas, but you just can't bear throwing things out either, here's a really simple, delicious and low-fat banana smoothie great for breakfast or as an after-dinner sweet drink: blend ice, bananas, milk and a sprinkle of cinnamon until creamy.

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