Saturday, 18 September 2010
Weekend breakfasts are such a treat because you have the time to invest in making something delicious and soul-satisfying.
I have tried quite a few different breakfasts over the years, like Rick Stein's potato breakfast curry, Mexicos' hangover cure chilaquiles, a Pennsylvanian apple dutch baby, Syrian fatteh, French flaugnarde of apple, walnut & blue cheese and sweet quinoa porridge.
But baking banana bread on a Sunday morning really ticks that soul-satisfying box, filling the house with scents of homely baked goodness and allowing you to relive your Sunday bliss with a sneaky slice in your Monday lunchbox.
I hope you try this recipe on Sunday.
Mrs Hockmeyer’s recipe via Elise. Makes 8 thick slices.
3 very ripe bananas, mashed
1½ cups of all-purpose flour
1 cup brown sugar
65g melted butter
1 egg, beaten
1½ teaspoons vanilla
1 teaspoon cinnamon
1 teaspoon baking soda
Pinch of salt
1. Preheat the oven to 180°C. Butter a loaf pan.
2. Mix butter and mashed bananas in a large mixing bowl.
3. Mix in the sugar, egg, cinnamon and vanilla.
4. Sprinkle the baking soda and salt over the mixture and combine.
5. Add the flour last, mix well.
6. Pour mixture into the buttered loaf pan. Bake for 30 minutes or until the cake withdraws from loaf edges and an inserted skewer comes out clean.
7. Cool on a rack. Slice to serve.