I spent last week in something of a cooking frenzy but haven't had time to do much blogging. Ah well, better late than never!
This was a banana bread recipe that I tore out of a magazine some time ago with the intention of trying there and then. Again, better late than never LOL. This was easy to make and everyone enjoyed it. I put half the loaf into the freezer for the following week and it stored well and defrosted nicely.
from Australian Good Taste, September 2007
Melted low-fat dairy spread, to grease (I used canola spray in its place)
1 3/4 cups self-raising flour
1/4 cup plain flour
1 tsp cinnamon
2/3 cup, firmly packed, brown sugar
1/2 cup skim milk
2 eggs, lightly whisked
50g butter, cooled
2 overripe bananas, mashed
1. Preheat oven to 180C. Brush an 11 x 22cm (base measurement) loaf pan with dairy spread to grease. Line the base and 2 opposite sides with non-stick baking paper, allowing sides to overhang.
2. Sift the combined flours and cinnamon into a large bowl. Stir in the sugar. Make a well in the centre. Combine the milk, egg, butter and banana in a bowl. Add the milk mixture to the flour mixture and stir until just combined. Spoon into the prepared pan and smooth the surface.
3. Bake in oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan for 5 minutes to cool before turning onto a wire rack to cool completely. Cut into slices to serve.