Banana Bread
Grease and line 2 loaf tins. Use a bit of baking paper and rub butter all over the inside of the tin. If you're unwrapping your butter completely, use the paper wrapping (not foil) and cut in half and use it to line the bottom of your tins. Otherwise, just line the tin with baking paper.
Move the racks around in the oven so that one of the trays is about middle. Preheat oven to 150C for fanforced, otherwise 160 for non fanforced oven.
Banana Mix
3 medium bananas mashed. (we're talking exceeding ripe on the verge of fermenting, the mushier the better)
2 or 3 eggs, lightly beaten (just beat them with a fork for about 5s)
1/2 cup milk (125ml)
50g melted butter
Flour Mix
2 cups flour + 3 teaspoons baking powder OR 1 3/4cup self raising flour and 1/4 cup plain flour
(1 cup = 250ml, mugs are about 300+ml)
1 teaspoon or tablespoon ground cinnamon (depends on how cinnamonny you like your banana bread)
1 cup brown sugar
pinch salt
Mix all the dry ingredients together in one bowl. In another bowl, mash the bananas with a fork, and mix with the eggs, milk and melted butter. Pour the flour mix into the banana mix, and stir until just combined. Don't worry too much about any lumps you see. Pour this mixture into the prepared tin and smooth surface with your spatula or back of a spoon.
Bake in the middle of the oven for 45-50 minutes. Remove from oven and allow to cool before serving.
Notes:
Once it's completely cool, you can wrap in gladwrap, and freeze for about a month or so - put in the fridge overnight to thaw when you're ready to eat more banana bread again.
After you've greased the tins, mix together 2 tablespoons white sugar with 1 teaspoon cinnamon, and pour into the tin. Shake around so the inside the tin is coated, then tip out the excess into the other tin. Shake again, tip out any excess back into a small bowl - you can sprinkle this on the top of the batter just before baking if you like. This gives it crunchy edges.
Instead of the milk, you can use equivalent volume of yoghurt, sour cream, or buttermilk.
Add walnuts (if you weren't deathly allergic, or sultanas or choc chips to the mixture right at the end.
Move the racks around in the oven so that one of the trays is about middle. Preheat oven to 150C for fanforced, otherwise 160 for non fanforced oven.
Banana Mix
3 medium bananas mashed. (we're talking exceeding ripe on the verge of fermenting, the mushier the better)
2 or 3 eggs, lightly beaten (just beat them with a fork for about 5s)
1/2 cup milk (125ml)
50g melted butter
Flour Mix
2 cups flour + 3 teaspoons baking powder OR 1 3/4cup self raising flour and 1/4 cup plain flour
(1 cup = 250ml, mugs are about 300+ml)
1 teaspoon or tablespoon ground cinnamon (depends on how cinnamonny you like your banana bread)
1 cup brown sugar
pinch salt
Mix all the dry ingredients together in one bowl. In another bowl, mash the bananas with a fork, and mix with the eggs, milk and melted butter. Pour the flour mix into the banana mix, and stir until just combined. Don't worry too much about any lumps you see. Pour this mixture into the prepared tin and smooth surface with your spatula or back of a spoon.
Bake in the middle of the oven for 45-50 minutes. Remove from oven and allow to cool before serving.
Notes:
Once it's completely cool, you can wrap in gladwrap, and freeze for about a month or so - put in the fridge overnight to thaw when you're ready to eat more banana bread again.
After you've greased the tins, mix together 2 tablespoons white sugar with 1 teaspoon cinnamon, and pour into the tin. Shake around so the inside the tin is coated, then tip out the excess into the other tin. Shake again, tip out any excess back into a small bowl - you can sprinkle this on the top of the batter just before baking if you like. This gives it crunchy edges.
Instead of the milk, you can use equivalent volume of yoghurt, sour cream, or buttermilk.
Add walnuts (if you weren't deathly allergic, or sultanas or choc chips to the mixture right at the end.