Back in 2004, we were lucky enough to win around the world trip on a tv game show. As part of the trip, we visited Sydney in Australia and stayed in the Darling Harbour area.
Highlights of our trip to Sydney included:
a Sydney Harbour Cruise
the Royal Botanical Garden - inc. the view from Mrs Macquarie's Chair
As money was running a bit tight, each day we had breakfast al fresco at a simple pop-up cafe by the monorail station - that served the most amazing cooked breakfasts and flat whites PLUS an utterly delicious banana bread for our (then) 18-month-old daughter.
Once we got back to the UK, my wife tracked down this recipe for banana bread. The source of the recipe has long since been lost, but the battered and worn handwritten recipe (see picture below) demonstrates that this is a true family favourite!
Now fast approaching 17, our daughter now bakes this recipe often - for the whole family to enjoy. Thanks, Niamh!
“Spread with a little butter (or not) and enjoy with a refreshing cup of tea!”
Ingredients:
125 g butter
175g brown sugar
2 eggs
280 g plain flour
1 tsp bicarbonate of soda
Pinch of salt
125 ml milk
3 bananas, ripe
a little cinnamon
Serving: 10 slices
Method:
1. Preheat oven at 160c (Gas Mark 4)
2. Lightly oil a loaf tin
3. Cream the butter and sugar with an electric whisk until smooth. Add 1 egg and beat well - then add the 2nd egg and continue to beat. Sift in half the flour with the bicarb of soda and salt - then mix well. Mix in the milk, then the remaining flour.
4. Mash the bananas - then fold them into the mixture with a little cinnamon. Tip the mixture into the loaf tin and flatten the top.
5. Bake for 1 hour - or until testing the middle with a skewer comes out clean. Cover the top with foil if it starts to brown too quickly.
6. Cool for 20 minutes (at least) before turning out your loaf.
Notes:
Spread with a little butter (or not) and enjoy with a refreshing cup of tea!
Or serve with custard, as a delicious pudding.
Source: unknown
Comments