Banana bread

cake


source: Recipes from Bechuanaland

Ingredients

  • 2 cups flour
  • 2 eggs
  • 3-4 bananas (ripe)
  • 1 heaped tsp baking powder
  • 1 level tsp bicarbonate of soda
  • 125 g butter
  • pinch salt
  • 1 cup sugar

Method

Cream butter and sugar, add mashed bananas and beat well. Add beaten eggs. Sift flour and salt, and add to mixture with 1/4 tsp water in which soda has been dissolved. Beat well and lastly add baking powder. Bake in a moderate oven (about 175 degrees C) for one hour. Freezes well.

Don’t forget the rum.

Dodgy version follows.

Banana bread

bron: Village Vegan

Banana-Coconut Bread (makes 1 loaf) adapted from HomeBaking: the Artful Mix of Flour and Traditions from Around the World

  • 3 large, over-ripe bananas
  • 2 cups all purpose flour
  • 1/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4 tsp baking soda
  • pinch of salt
  • 4 ounces margarine, at room temperature
  • 3/4 cup sugar
  • 1/8 tsp vinegar (I used apple cider)
  • 2 tbsp dark rum
  • 1/2 cup unsweetened coconut
  • demerara or other coarse, raw sugar for sprinkling on top

Pre-heat the oven to 350 F. and butter a loaf pan. Whisk the flour, spices, baking soda, and salt together in a small bowl. In a medium bowl, cream the “butter” and sugar for several minutes. Add the rum and vinegar and mix for another minute. Starting with the banana mixture, add the banana and flour mixtures alternately, about a cup at a time. Do not over mix. When the last cup of flour is barely incorporated, use a spatula to fold the coconut in using several swift strokes. Scrape the thick batter into the prepared pan, smooth the top, and sprinkle the top generously and evenly with the demerara sugar.

Bake for 50-65 minutes, until the top is golden and a tooth pick comes out cleanly. A 9x5 loaf pan will take less time to bake than an 8x4 pan.

Enjoy!


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