Did you know that if you leave your bananas connected at the stem, they ripen faster? I didn’t!
Not that it bothers me because I like nicely ripened bananas and if they are too ripe, they end up being used for banana bread or muffins.
I haven’t made banana bread in a while but I thought I’d share the recipe that I use. It is idiot-proof! My kind of recipe! LOL
BANANA BREAD
(sourced from: http://recipefinder.ninemsn.com.au)
INGREDIENTS
2 bananas
2 tablespoons golden syryp
¾ cup sugar
1 egg
1 cup self-raising flour
pinch of salt
METHOD
Heat oven to 180°C (160°C fan forced).
Grease and line the base of a loaf pan.
In a medium bowl, mash bananas then add golden syryp. Add sugar and stir in.
Add egg, sifted flour and salt and lightly mix until combined.
Pour into loaf pan and cook for 30 minutes or until a skewer is inserted into the middle comes out clean.
Allow to cool in tin for 10 minutes, then turn onto wire rack to cool.
Enjoy it warm straight from the oven or lightly grill it and then enjoy with butter melting on top.
I’m sometimes naughty and spread Nutella on top instead of butter. Absolutely divine! Probably one of the reasons that I should be shopping for treadmills!
