Banana Bread

June 7th, 2009

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I don’t like wasting food. I try to eat all fruit and veggies before they start turning bad, but sometimes other things come up and I forget about them. Luckily, with bananas, even if I do forget about them for a short or long amount of time, they will still be perfect for banana bread.

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I often hear people say – I thought it was too ripe or too far-gone for banana bread. But I think it’s almost never too far-gone. I use bananas that have started ripening a lot, to ones that have turned completely black. And don’t worry if it’s a little or a lot squishy or becoming a little translucent – this just makes it easier to mash and gives a stronger banana flavour. If you don’t have enough time or bananas for banana bread, just peel the bananas, place in a plastic bag and freeze until ready, then thaw over a few hours and mash like normal.

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Now although this isn’t a “bread” as such, it’s still able to be toasted under a grill or sandwich press and served with a little butter. Any left over slices can be frozen and thawed for a snack – you may want to toast it up to make it a little fresher. I hope you enjoy the recipe!

Banana Bread

125g butter
¾ cup white sugar
4 medium bananas
1 teaspoon bi-carb-soda
2 eggs
2 tablespoons milk
2 cups self-raising flour
pinch salt

Cream together the butter and sugar until light and fluffy, add eggs, mix well.

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Peel and mash bananas, fold into butter mixture, add soda dissolved in milk, then fold in sifted flour and salt.

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Turn into greased 9”x5” loaf tin. Bake in at 180ºC for 50 minutes or until cooked through. Cool on cake cooler. Serve warm or cold sliced with butter.

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11 Comments

  1. love banana bread. if you can’t finish it all don’t waste it … just give it to me. 🙂

  2. Steph says:

    Mmm that looks perfect! I’ve had banana bread cravings so bad recently, I just bought a new loaf pan so I’ll be making some soon too 🙂

  3. Never too far gone is right. Overripe bananas have such a strong flavour, so they’re ideal for cooking. Toasted banana bread sounds very appealing in the cold.

  4. parita says:

    I too made banana bread this weekend..yours look so moist and baked beautifully…

  5. Your banana bread looks so dense and moist, exactly how I like it. I could just imagine the smell coming from your oven when this was cooking. hmmmm, it just perfect toasted with HEAPS of butter spread ontop

  6. I hate wasting food too but love the fact hat bananas can be used in banana bread and cakes even when they’re beyond eating by themselves. It looks wonderful Anita! 🙂

  7. Jeena says:

    I love your banana bread, love the colour of the centre, love the texture, its just totally scrummy.

    I always use really old bananas like you, no point in wasting good food the riper the better. 🙂

  8. banana bread is my favourite! but I’ve never attempted to make it…will try out your recipe 🙂

  9. I’m completely with you. Bananas are rarely ever too far gone. I am so the same. I either make banana bread, or quickly freeze the bananas once they are too far gone to eat, to use in a smoothy later! Beautiful breads! 🙂

  10. Anita says:

    Hi Simon – 🙂 Hehehe, I keep all the leftovers for work… maybe next time 😛

    Hi Steph – yep, time to start making some Banana bread!!!

    Hi Arwen – Mmmmm, toasted banana bread, just had some this afternoon… and it was great!!!

    Hi Parita – Thanks! 🙂

    Hi Maria – The whole house smelt beautiful!

    Hi Lorraine – It’s great they can still be used, I hate wasting food.

    Hi Jeena – Thanks, the riper the tastier and easier 😛

    Hi Alexandra – Haven’t tried it??!! Try it now, try it now!!

    Hi Julia – Mmmm, a smoothy sounds great, but mine are left to go too far for that… I think…

  11. Kim M says:

    My friend made this and I loved it. There was none left! It’s the best recipe but she’s used proactive Margarine in place of the butter.

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