Inspired by having three well-overripe bananas in the fruit bowl, I decided attempting Banana Bread was a great idea. Let’s just ignore the fact that I still don’t own a loaf tin, and am probably missing some ingredients.
As usual, I used a recipe from Taste.com.au and phona-ised it.
Baked in a round tin, substituted milk with soy milk, butter with canola oil, and added in walnuts, because we have two opened packets of them. Why? No idea. Oh and I used three small bananas instead of two medium. Heh.
Tasted pretty good – we ate more than half of it for lunch! Yums!
My version of the recipe below the cut
* “Spray and Cook” spray greaser
* 265g (1 3/4 cups) self-raising flour
* 40g (1/4 cup) plain flour
* 1 tsp ground cinnamon
* 140g (2/3 cup, firmly packed) brown sugar
* 125ml (1/2 cup) soy milk. I used So Good Lite
* 2 eggs, lightly whisked
* 50g canola oil
* 3 small overripe bananas, mashed
* Half cup chopped walnuts
* Half tsp vanilla essence
Preheat over to 180 degrees celcius.
1. Grease tin and line with baking paper
2. Sift flour and cinnamon into large bowl
3. Stir through sugar and walnuts
4. In a separate bowl, combine eggs, milk, oil, vanilla and mashed banana.
5. Add the wet ingredients to dry. Stir in well. (hard to watch for lumps in the mix with all the banana and nuts!)
6. Spoon into tin.
7. Cook in oven for around 50 mins, until skewer comes out clean.
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