Banana Bread

Hari ini bake banana cake, gara2 N saking senengnya sama ni makanan dan mamanya mau ngirit ga mau terus2an beli 1 slice harganya $3.50 sementara kalo bikin sendiri udah dapet seloyang... hehehe...

Moist and delicious banana bread is easy to make with this mum-tested recipe from Kidspot. It can easily be toasted to serve with butter or transformed into a gluten-free recipe by substituting the flour and baking powder for a gluten-free variety.

Serving Size:

Makes 10-12 slices

Special Info:

Lactose free, Nut free

Ingredients:

• 2 cups plain flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ cup caster sugar
• ½ cup brown sugar
• 2 eggs, lightly beaten
• 1/3 cup (80mL) oil
• 1 teaspoon vanilla extract
• 4 ripe bananas, mashed
• Butter and honey, to serve

Method:

Preheat the oven to 180°C. Grease and line the base of a loaf pan (mine is 11cm x 21cm).

Sift the flour, baking powder and cinnamon into a large bowl. Stir in the sugars. In a separate bowl, combine the eggs, oil and vanilla. Add to the dry ingredients with mashed banana and fold until just combined - do not overmix.

Place in the loaf pan and bake for 50 minutes or until a skewer inserted into the middle of the loaf comes out clean. Allow to cool for 10 minutes, then remove to a wire rack and slice thickly. Serve spread with butter and drizzled with honey.

Notes

• A great summer holiday treat. Banana bread is great for morning and afternoon teas, but my favourite is toasted slices with a coffee—cake for breakfast! Our sandwich press toasted its last sandwich a good few months ago and since receiving a sparkly new one for Christmas (thanks Dad and Lyn) we are finding excuses to toast everything.
• I make this gluten free using gluten free plain flour (eg Orgran or White wings) and gluten-free baking powder.
• Recipe created by Melissa Hughes for Kidspot.
  
  
  Chocolate Banana Bread

  Serving Size:

  10

  Ingredients:

  • 125g unsalted butter, softened
  • ½ cup caster sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 small ripe bananas, mashed
  • 100g (3/4 cup) good-quality dark chocolate, chopped
  • 2 cups plain flour
  • 2 teaspoons baking powder

  Method:

  Preheat oven to 180°C. Butter a 19 x 11cm loaf tin and line with baking paper.

  Cream butter, then beat in sugars until pale and creamy.

  Add eggs one at a time, beating well between each addition.

  Add vanilla, then bananas, chocolate and sifted flour and baking powder.

  Mix until just combined.

  Pour into prepared pan and bake for 45-50 minutes or until a skewer inserted into the middle of the cake comes out clean.

  Cool in tin for 5 minutes, then turn onto a wire rack to cool. Serve in thick slices with butter. Yum.

  Notes:

  • Now that you don’t need to refinance your home to buy bananas, you probably have school-battered bananas coming home in lunch-boxes or moulding quietly in the fruit bowl, this is a fantastic use for them.

  • My child that flatly refuses banana smoothies is more than happy to eat a slice or two of this “cake with choc chips”.

  • I make this bread with my gluten-free flour and baking powder, nobody notices the difference and I get to enjoy it too!
  • Recipe created by Melissa Hughes for Kidspot.