Saturday, 22 June 2013

Banana Bread Bonanza !

Happy Saturday!!!!

Last Sunday my husband went to golf early doors and woke the whole house up looking for things (does this sound familiar?) So up we all get pre 7am and i'm thinking right what can we do to make this morning go a bit quicker?
I wonder if there is anything i can make with those 2 brown bananas in fridge that no one will touch?

So i googled and came across a lovely Banana Bread recipe from The Hummingbird Bakery!

We happened to have most of the ingredients except the light brown sugar so i used caster sugar as the point was to have fun and not make a culinary delight!

So Honey (age 3) dons her apron and get busy cracking eggs and mixing ingredients! It was super easy and she really enjoyed doing all of it! I had it warm with butter and Earl Grey and my nieces had it for dessert with Ice Cream - it really was yummy

J x 

Banana Loaf

Makes 8-10 slices
270g soft light brown sugar
2 eggs
200g peeled bananas, mashed
280g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground ginger
140g unsalted butter, melted

A 23 x 13-cm loaf tin, greased and dusted with flour
Preheat the oven to 170oC/325oF/Gas 3.

Put the sugar and eggs in a freestanding electric mixer with a paddle attachment and beat until well incorporated. Beat in the mashed bananas.

Add the flour, baking powder, bicarbonate of soda, cinnamon and ginger to the sugar mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the egg mixture. Pour in the melted butter and beat until all the ingredients are well mixed.

Pour the mixture into the prepared loaf tin and smooth over with a palette knife. Bake in the preheated oven for about 1 hour, or until firm to the touch and a skewer inserted in the centre comes out clean. Leave the cake to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.

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