banana bread 0

Mmm…Banana Bread! 01/25/11

Kath Fourie celebrates the saving grace of the vrot banana.


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Living in the tropical lush countryside of KwaZulu-Natal has its perks. One of those perks is an abundance of fruit, including bananas that tend to grow pretty much throughout the province. Munching on bananas for breakfast is nice, mooshing them into a vanilla smoothie is tasty, adding them to curries gives them a savoury edge…but eventually, even our inventive imaginations cannot keep up with the pace of the ripening banana!

At least once a week I am left staring at three or four bananas that are more black and brown than yellow. They look at me with a defeated air; I can almost hear them whinge about being left to rot…my mind wavers…the easy option would be to toss them in the compost bin, the choice that alleviates my guilt for wasting food. But there is another choice, one that makes my child-minded stomach do a giggle of happiness…oh yeah, warm banana bread with a glass of milk!

The baked good designed to take care of vrot bananas (or at least that’s what I use this recipe for), the recipe for banana bread is simple and awesome.

Ingredients (1 very large loaf)

– 1/2 cup of butter
– 1 cup of sugar
– 2 eggs
– 1 tsp vanilla
– 4 bananas, mashed
– 2 cups of cake flour
– 1/2 tsp salt
– 2 tsp baking powder
– 1/2 tsp bicarbonate of soda
– 1/2 cup of milk

Directions

– Preheat oven to 180 degrees
– Cream the butter, sugar and eggs with an electric beater (add the eggs one at a time, slowly)
– Add the mashed bananas and vanilla, beat them into the mixture
– Sift in the flour, baking powder and salt
– Mix in the dry ingredients with the milk, and then gently add into the banana batter
– Bake for 1 hour, this is a very dense mixture hence needs a long time to cook through

Text and images Kathryn Fourie

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