Banana bread for a rainy day
March 13th 2008 07:09
Is there anything more luscious than a slice of warm, buttered banana bread when you need some soul food to lift your spirits up? Well I certainly think its heaven. It’s perfect for one of those fast approaching dark winter days in Melbourne. So get your girlfriends over for coffee and gossip over a plate of delicious, toasted banana bread!
Banana bread (1 medium loaf)
80g butter softened
110g (just over ½ cup) caster sugar
60g (about 1/3 cup) dark brown sugar
1 tsp vanilla extract
1 tbsp Kahlua or Tia Maria (optional, otherwise replace with espresso coffee)
1 egg
275g ripe banana flesh, mashed well (about 4 small bananas) – just over 1 cup of flesh
100g unsalted chopped walnuts or hazelnuts
250g (just under 2 cups) plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
Preheat the oven to180 degrees centigrade and grease and line a 20cm loaf tin.
Beat the butter with the sugars until very light and pale. Beat in the vanilla, Kahlua and the egg. Fold in the banana and nuts.
Sift the flour with the baking powder and bicarbonate of soda and fold in too. Pour into the loaf tin and bake for about 40 to 55 minutes or until cooked through. Test with a skewer.
Allow to cool in the tin for 10 minutes, then serve sliced, at room temperature, with butter or – for a real treat – toast it and spread a generous dollop of butter to make it soft and delicious.
Banana bread (1 medium loaf)
80g butter softened
110g (just over ½ cup) caster sugar
60g (about 1/3 cup) dark brown sugar
1 tsp vanilla extract
1 tbsp Kahlua or Tia Maria (optional, otherwise replace with espresso coffee)
275g ripe banana flesh, mashed well (about 4 small bananas) – just over 1 cup of flesh
100g unsalted chopped walnuts or hazelnuts
250g (just under 2 cups) plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
Preheat the oven to180 degrees centigrade and grease and line a 20cm loaf tin.
Beat the butter with the sugars until very light and pale. Beat in the vanilla, Kahlua and the egg. Fold in the banana and nuts.
Sift the flour with the baking powder and bicarbonate of soda and fold in too. Pour into the loaf tin and bake for about 40 to 55 minutes or until cooked through. Test with a skewer.
Allow to cool in the tin for 10 minutes, then serve sliced, at room temperature, with butter or – for a real treat – toast it and spread a generous dollop of butter to make it soft and delicious.
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Comment by Anonymous
Living in a tropical climate like I do, bananas are abundent.