Recipes From Around The World: Banana Bread

“Time flies like an arrow – fruit flies like a banana”

Sir Terry Wogan

When I arrived to Sydney, it was impossible to miss how popular banana bread is here, being sold everywhere from McDonald’s to what seems like every cafe and coffee shop. This was a delight to Ronan’s taste buds, as he was very fond of banana bread before we left home. After Ronan having it for breakfast nearly every day, I finally decided to try making it myself, no doubt saving Ronan a small fortune on breakfasts during the week.

INGREDIENTS

•  Some butter, to grease
•  265g (1 3/4 cups) self-raising flour
•  40g (1/4 cup) plain flour
•  1 teaspoon ground cinnamon (optional)
•  140g (2/3 cup) white sugar
•  3 overripe bananas, mashed
•  2 eggs, lightly whisked
•  125ml (1/2 cup) skim milk
•  50g butter, melted, cooled

METHOD

1. Preheat oven to 180°C.
2. Brush an 11 x 21cm loaf pan with butter to lightly grease and line the base and sides with baking parchment, allowing it to overhang. This makes it much easier to remove the bread once it is cooked.
3. Sift the combined flours and cinnamon (if you are using it) into a large bowl. On my first attempt attempt at making this, I didn’t use cinnamon and it tastes lovely.
4. Stir in the sugar and make a well in the centre.
5. Mash bananas in a medium bowl.
6. Add the eggs, milk, and melted butter to the banana mixture and stir until well combined.
7. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.
8. Bake in preheated oven for 45-50 minutes or until a knife/skewer inserted into the centre comes out clean.
9. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely.
10. Cut into slices to serve.
11. Enjoy with a mug of tea.

My Completed First Attempt

Recipe inspiration from Taste.Com.Au.