RECIPES
Basia
It's not really a bread, I'd say it's more of a cake, but the fact is that banana bread has been a hit at our house for some time now. When I made it for the first time, the kids were thrilled to get cake for breakfast. They each ate a big slice, gave the rest away at school, and came back with a wish list from their friends. I'm under orders to make this bread once a week, so the bananas lie around waiting until they turn almost black. That makes me very happy, because my girls stopped eating bananas, but in the form of banana bread they love them.
There are lots of versions: you can make it with just bananas, or add coconut flakes, chocolate, ginger, cinnamon, nuts, raisins. I'm sharing my favorite combination, but don't be afraid to experiment. Every version will be delicious.
Banana bread is wonderfully simple, made in a few minutes with no special equipment. I mix mine with a fork, and my bread machine does the baking.
It's tender, a little dense, moist and very aromatic.
Banana bread
I'm sorry about the quality of the photo, but I promise to do better :)
Directions - Banana Bread:
Preheat the oven to 180°C (350°F). Grease a loaf pan with butter and dust it with flour. Put all the ingredients except the baking soda and salt into a bowl and mix. Add the baking soda and salt, mix thoroughly, then pour the batter into the pan. Bake for about 1 hour. In the meantime you can check with a toothpick whether the cake is still raw and sticky inside, though it may be moist. Take it out of the oven and set it on a wire rack to cool. While it's still hot but has cooled down a little, remove the cake from the pan, let it cool and serve. We like it best still warm.
Enjoy!
