BANANA BREAD * Serves 8 * 2 large really ripe bananas * 1 cup (260g or 9.2 oz) whole egg mayonnaise (essential for the eggs and oil in this cake/bread) * ½ cup (100g or 3.5oz) caster sugar (superfine sugar) * 2 cups (350g or 12.4oz) self raising/rising flour Preheat oven 180˚C or 350˚F. Line a metal loaf tin with baking/parchment paper. In a medium bowl, mash the bananas. Stir in the sugar. Add the mayonnaise, flour, a pinch of sea salt and lightly mix until just combined. Pour the batter into the tin and bake for 50 minutes or until a skewer inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then turn onto a wire rack. Optional: Add 2 tablespoons of golden syrup when mixing the bananas and sugar. Or, before baking, drizzle some maple syrup or sprinkle some cinnamon or nutmeg on top. Serve with a little butter. Note: If using the muffin/mini muffin tin the cooking time will vary depending on the size you choose. Tip: The riper the banana, the better! You can also use gluten free self raising flour. Make it today and eat it fresh & warm for morning or afternoon tea. Then, tomorrow, toast it and it’s breakfast!! This recipe can also be made it in a muffin/mini muffin tins for the kids to take in their school lunch boxes.
Posted on: Wed, 09 Oct 2013 08:46:22 +0000
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