Tuesday, 18 October 2011

going bananas...

This is a childhood favourite for me. This was the way my mother and both grandmothers would use up bananas that were almost ready to be binned, and coming from an era where you didn't waste food, they made sure that nothing got wasted.


This banana bread is easy to do. Simple and uncomplicated. The loaves freeze extremely well, which is just as well as this recipe makes 2 loaves :)

Although I never get to actually freeze a loaf in my house as the first loaf is devoured with gusto while its still steaming (with plenty of butter melting on it), and the 2nd loaf gets eaten in a similarly speedy manner, although the butter doesn't get to melt.

Warning... if you eat this straight out of the oven it is crumbly, so eat it over the sink. If you can wait for it to cool it does firm up and looses its crumbliness.

If you prefer it to be more decadent, add a  half a cup of dark chocolate chips, if you have them :)

Granny Telda's Banana Bread...

Grease and line (with greaseproof paper) 2 loaf tins (I have 2 lb tins).
Preheat oven to 180degC/ 350degF or Gas 5

(ingredients in order of use)
250ml (1 cup) Sugar
120g Butter (room temp, nice and soft)
3 large ripe Banana's (mashed)
2 Eggs
500ml (2 cups) Flour
60ml (quarter cup) Cocoa Powder
2.5ml (half tsp) Salt
65mls Water
5ml (1tsp) Bicarbonate of Soda (bread soda)
7ml (1.5tsp) Baking Powder



Cream Butter and sugar together until light and creamy in texture (or just mix it all up until your arm gets really, really tired)

Stir in mashed banana's and beat to combine well.










Beat in the eggs, one at a time, blending well.



Sift the flour, cocoa and salt into the mixture and stir to blend well. (this is the step to add the choc chips)



Dissolve the Bicarb in the water and stir into the rest of the mixture, mix well. (now bicarb doesn't actually dissolve in the water all the way, well I can't get it to anyways)




Stir in the Baking Powder


Pour batter into the greased, lined loaf tins, Bake in the oven for about 45 minutes.




Check by inserting a clean skewer into the middle of the loaves, if it comes out clean its ready, remove from the oven. If it doesn't come out clean leave it in for another 10 minutes and check again. Keep doing this until a clean skewer comes out clean.




Leave to cool in the tin for a few minutes and then turn out and leave to cool on a wire rack (if you can resist). If you can't careful not to burn your fingers as you slather butter over its steamy, moist crumbly goodness.




To freeze: Place a completely cooled loaf into a plastic bag or similar airtight Tupperware/plastic container and shove in the freezer.

Enjoy with a "cup oh tay" (or a cup of tea)

ooXoo















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