Easiest thing I've ever cooked. True story. Recipe from
here.
1. Throw dry ingredients in a bowl: 1cup plain flour, 1/2 cup self-raising flour, 1cup brown sugar, 1tsp ground cinnamon. I used wholemeal plain and SR flour, and dark brown sugar, because that's what I had. Mix them together, breaking up lumps in sugar.
2. Mix the wet ingredients together: 2 eggs (whisked), 125g butter, 3 ripe bananas (mashed). At this point, you probably won't notice if you double the quantity of butter.
3. Add the wet ingredients to the dry, mix.
4. Spoon the mix into a greased, lined loaf tin (11 x 21 x 6cm). Smooth the top, then whack it in the oven at 180 degrees Celsius for 45-50 minutes.
At this point, you will wonder why the mix is bubbling in the oven. It's because you doubled the quantity of butter. Goose.
5. Enjoy, warm from the oven with the cuppa of your choice. Mine this evening was chai.
On the menu this week...
chicken parmi bake
spag bol (already have the bol made in the freezer, score!)
home made pizza
pumpkin soup with homemade bread (thanks
Veggie Mama!)
chicken laksa
tray baked sausages with potatoes and cherry toms (found on
taste.com.au)
homemade fresh pumpkin and spinach ravioli
in lunch boxes, and/or being scoffed whilst I hide in the pantry...
easy-peasy banana bread
100s of biscuits
Oh, had to laugh about doubling the amount of butter! Still, at least you didn't do something that would ruin the cake, like forgetting the sugar altogether... not, ahem, that I have ever done that... :)
ReplyDeletelooks delish! I made a honey sweetened banana bread on the weekend for my mama-in-law. was nice but nothing beats the old classic!
ReplyDeleteKel x
Banana cake is always a hit here, but thanks to my middle child (she devours them) the bananas never seem to make it to the cake stage!
ReplyDeleteThank you for your kind thoughts on my post x
Oh, yum! I'm baking this with some of the dozens of overripe bananas in my freezer at the moment.
ReplyDelete