So we are deep into autumn and it's time to whip up some comfort food!
I made this bread/cake on a whim last week when I was sick and tired of spending money in the library cafe.
I thought about how much money I would save if I made my own version of the really good toffee banana muffins they sell, so set myself a challenge...
I had to make a banana bread, which was not only delicious, but also healthier than the one I usually buy.
So I reached into my fruit basket, pulled out two overripe bananas (that I was planning to throw away!) and got to work.
It's safe to say, it turned out pretty well and some of my uni friends really liked it!
Because it turned out so well, here's my original recipe:
Even though it's a cake because it has not yeast or bread flour, I call it a bread because it's baked in a wee loaf tin!
You will need:
2 ripe bananas
140g Plain flour
140g Caster Sugar
1 tsp Baking powder
2 medium eggs
1 cap Vanilla extract
140g Unsalted butter
Splash of milk
Preheat the oven to 180C/Gas 4
Mush up one banana with a fork
Whisk the eggs and sugar together
Add the melted butter and vanilla extract and stir well
Sieve in the flour and baking powder and fold until a batter is formed
Add a splash of milk, cinnamon and a pinch of nutmeg
Pour into a greased loaf tin
Chop up the other banana into thin disks and line them on top of the batter
Sprinkle with a little bit of sugar and bake for 25 minutes or until the batter is not sticking to a skewer
Because of the cinnamon turning the batter brown, it's hard to tell if the loaf is done or not
Allow to cool in the tin for 10 minutes before serving
Next time, I going to experiment by rolling a whole banana in brown sugar and then placing it in the centre of the batter. Hopefully it will caramelise and hold its shape, creating a cool toffee-ish banana core. We'll see!