I was very fortunate the other day to be given a large bag of soft bananas – the vital ingredient to one of our favourite sweet treats – Banana Bread.
Bananas are a
potassium super food and the goodness in them is maintained during the cooking
process. Potassium stimulates your muscles, nerves and brain cells, and can also
help reduce blood pressure and the risk of stroke.
Banana bread is
great because it stays fresh and moist for a long time (if you can keep it away
from the family for long enough), and it freezes perfectly for when you need
something in a hurry. I have kept banana bread in the freezer for 4 months and
found that it still tasted freshly-baked on thawing. I like to change ours up a
bit; sometimes I add desiccated coconut, other times chocolate chips, different
nuts or dried fruit.
You will notice
that I use a little lemon juice in the recipe. The reason for this is that
banana is not acidic and therefore there is little to react with the baking
soda. To make sure there is no residual flavour of unused baking soda after the
rising reaction has finished, we can add a little acid by way of lemon juice to
help it along. There is nothing worse than biting into a delicious bit of home
baking and having that bitter taste of baking soda on your tongue. If you don’t
have any lemons, a little vinegar will do the same job. Don’t be alarmed when
the acid from the lemon juice forms curds in your milk – this adds to the
overall texture of the banana bread. Happy baking!
1/2 cup brown sugar
1/2 cup caster
cup wholemeal or spelt flour
1 tsp baking powder
1 tsp ground mixed
tsp baking soda
1 cup milk with 1 tsp lemon
bananas (ripe), mashed
1/4 cup walnuts or pecans, chopped
Preheat oven to
180°C.Grease and line a 25cm loaf pan.Beat butter and sugars until pale and
creamy.Add eggs one at a time, beating well after each addition.Sift baking
powder and mixed spice into flour. Dissolve baking soda in milk and lemon juice.
Add to creamed butter mixture with bananas and walnuts. Mix together.Pour batter
into prepared loaf pan, and bake for 1 hour or until a skewer comes out clean.
Mixture can be doubled.