Cooking from the Cupboard, Recipes

Cooking from the Cupboard – Banana Bread

So far my Pantry Cupboard Cleanout has been a success.  With the cupboard sorted out and everything put away neatly it has already made a difference being able to see clearly what is in there.  I was also able to make a shopping list of essentials that I was missing.  I have done the grocery shopping for this week and restocked basic items like herbs, powdered chicken stock and pasta.

When I cleaned the cupboard out I discovered a container with a very small amount of Wholemeal Self Raising Flour in it and a full packet of Wholemeal Plain Flour.  Combined with the three over-ripe bananas in the fridge and I knew I had all the ingredients for Banana Bread!

Banana Bread is a great way to use up those over-ripe bananas
Banana Bread is a great way to use up those over-ripe bananas

I have been collecting recipes for about 35 years now and have a large folder full of them.  Many of them are handwritten and came out of my Mum’s recipe book, which was just an old school exercise book, but there were some treasured family recipes in it.  Whenever I want to make something, I can nearly always find the right recipe in that folder of mine.

RECIPE – BANANA BREAD

1 cup Wholemeal plain flour

1/2 cup Wholemeal self-raising flour

1 cup brown sugar, loosely packed

1 tspn cinnamon

1 tablespoon of LSA mix or chia seeds (optional)

3 ripe bananas ( the softer the better) mashed

2 eggs, lightly whisked

125 gram butter, melted

METHOD

Pre-heat oven to 180` (less if oven is fan-forced) grease and line a large loaf pan.

Melt butter in a saucepan over low heat and set aside to cool.

Combine all dry ingredients in a bowl.  Mix mashed banana and egg together and stir into dry ingredients then slowly add cooled butter and mix well until all dry ingredients are mixed in.

Pour mixture into prepared pan and bake for about 40 -45 minutes.  Remove from oven and allow to stand in pan for 10 minutes before turning out onto a wire rack.  Serve warm with butter.

Store in an air-tight container in a cool spot for 2-3 days.  Can also be sliced up and frozen in individual lots.  Ideal for work or school lunches.  DOWNLOAD AND PRINT

***NOTE*** Using more plain flour than self raising flour turns this recipe from Banana Cake to Banana Bread as the mixture doesn’t rise as much and therefore makes a ‘denser’ finished product.

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