Thursday, August 12, 2010

Going Bananas for bread.

Everywhere you go these days there's banana bread on the menu.  What did we eat before someone invented it?  Thought I'd share a yummy banana bread recipe that my son and I often make together and it doesn't last long once it's out of the oven. 

It's a Bill Grainger recipe and I don't always follow it exactly, it depends on what I've got in the fridge, or how many over ripe bananas I've got in the freezer.  I usually use yogurt instead of sour cream, and I often omitt the butter.

Melt and mix banana bread

55g (1/4 cup) firmly packed brown sugar
30g (1/4 cup) almonds, chopped
375ml sour cream
1 tsp bicarbonate of soda
125g unsalted butter, melted
1 cup caster sugar
2 eggs, lightly beaten
1 3/4 cups plain flour
1 tsp baking powder
1 tsp ground cinnamon
2 ripe bananas, mashed

Preheat oven to 180C. Grease and line two 10 x 18cm loaf tins with baking paper. In a bowl, mix together the brown sugar and almonds and put aside.

In a large bowl, mix together the sour cream and bicarbonate of soda, set aside for 5 minutes then stir in the melted butter, sugar and eggs. In another bowl, combine the flour, baking powder and cinnamon. Gradually fold in the sour cream mixture, followed by the bananas.

Pour the mixture equally into the prepared tins and sprinkle the brown sugar mixture on top.

Bake for 1-11/2 hours or until a skewer comes out clean. Set aside and cool in tins for about 20 minutes before turning out onto a wire rack to cool completely.

Makes approximately 24 slices

Enjoy.  Looks like good weather for cooking - and eating!

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