I like to think myself as being an organised person.
I keep bags of chopped-up ripe bananas in the freezer, ready to make banana bread and muffins on a whim.
I love this banana bread because it's the real deal - not banana cake masquerading as banana bread.
It holds its shape when sliced, toasts well and I strongly suspect it will be amazing pan fried in a little butter for a decadent Sunday breakfast…..
RECIPE: Perfect Banana Bread
A simple and easy banana bread that should be in everyone’s recipe repertoire. Adapted from Margaret Fulton’s recipe in “Margaret Fulton’s Encyclopedia of Food & Cookery”
3 ripe bananas, mashed
2 eggs, beaten well
1 cup wholemeal flour
1 cup plain flour
¾ cup sugar
1 tsp salt
1 tsp bicarbonate soda
½ cup coarsely chopped walnuts (omit if you have allergy concerns)
- Preheat oven to 180C.
- Grease and line base of a medium loaf pan (21 x 11cm).
- In a large bowl, mix the bananas and eggs together.
- Sift over the flours and bicarb soda and add the sugar, salt & walnuts.
- Mix together thoroughly.
- Pour mixture into prepared loaf pan and bake for approximately one hour or until the loaf has pulled away from the sides of the tin and a skewer comes out clean when pierced into the centre.
- Allow the loaf to cool in the tin for 15 minutes before turning out onto a rack.
- Enjoy the loaf warm or cold.
- Slice and freeze individual slices, wrapped in cling wrap.