BANANA BREAD
INGREDIENTS:
METHOD:
VARIATION:
Banoffee – Bake in individual ramekins. Spread with caramel condensed milk. Slice banana ontop. Sprinkle with cinnamon sugar. Place a dollop of whipped caramel cream on top (2tbsp caramel condensed milk with ½ cup cream, flavored with brandy)
- 3 ripe bananas
- 225gr/8oz self-raising flour OR flour + 1 tsp baking powder & 1 tsp bicarbs
- Pinch of salt
- 175gr brown sugar
- 125gr unsalted butter, softened
- 2 eggs
- 2 tbsp. golden syrup
- 2 tsp instant coffee
- 1 tbsp. hot water
- 60ml sour cream
- ½ cup pecan/walnuts nuts (optional)
METHOD:
- Preheat the oven @ 160ºC
- Prepare your loaf tin (22X11X7cm) by greasing your tin then layer with baking paper & grease again
- Peel & mash your bananas
- Dissolve coffee in water
- Cream butter & sugar
- Add your eggs & combine
- Add your coffee, syrup & sour cream
- Sift your dry ingredients & add to your mixture
- Gently combine on low speed your ingredients & add your walnuts
- Spoon mixture into your loaf tin
- Bake for 1 hours until well risen & firm
- Test with a knife if ready
- Leave to rest in the tin for 10-15 minutes then turn out onto a wire rack.
- Leave to cool.
- Spread with real butter your banana slice & indulge yourself.
VARIATION:
Banoffee – Bake in individual ramekins. Spread with caramel condensed milk. Slice banana ontop. Sprinkle with cinnamon sugar. Place a dollop of whipped caramel cream on top (2tbsp caramel condensed milk with ½ cup cream, flavored with brandy)