Good Old Banana Bread
Warning: this is going to (hopefully – if I am good) be the last gluten-filled-post for a while… My friend Micaela has been gluten free for a while and apparently it has changed her life… not to mention she has the figure of a feature in Women’s Health mag! SO I am attempting to go gluten-free again, but with more discipline and vigour this time. No more flu for weeks or feeling super tired all the time. I have managed for 2 weeks, with only 1 day of guilty give-in which was at my parents house – and for goodness sake, you really cant always say no. Well, at least I cant.
I had actually long forgotten about my love for banana bread until I went on holiday with friends and my one friend (Cata- thats you if you are reading…) baked banana bread the one afternoon in Sedgefield. Let me tell you, that loaf was gone within a couple hours. Banana bread makes for the perfect breakfast, snack or even lunch. I freaking LOVE it. And I had forgotten ALL about it… so thanks Cats, this one is inspired by you.
Confession: I only made this a couple weeks ago because I actually forgot a pack of bananas that were hiding behind a packet on my fridge, by the time my dear domestic Margaret found them they were borderline untouchable, luckily, that makes for the best banana bread!
4 ripe bananas
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 tbsp vanilla
1 tsp bicarbonate soda
Pinch of salt (half tsp)
1 1/2 cups cake flour
*preheat the oven to 180*
Mash up your bananas with a potato masher (technical term??).
Mix butter into the mashed bananas in a large mixing bowl – I used a spoon here.
Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in – at this point I had to resort to a hand held electric mixer.
Add the flour last, mix.
Pour mixture into a buttered 4×8 inch loaf pan.
Bake for 1 hour.
Cool. Slice. Serve.
Tastes AMAZING with cream cheese and honey. I also like to toast mine a little bit if it is a couple days after baking cause it makes it nice and crispy & warm.
Also, my loaf kept for about 6 days, cling wrapped in the fridge.