Tuesday, 8 April 2008
Here's a nice easy, comforting recipe for you when you have left over bananas, like we all do sometimes.
This recipe comes from Woman's Weekly cookbook collection, and is the only banana bread recipe I have ever used as it was perfect every single time.
1 ¼ cups self raising flour
1 tsp ground cinnamon
½ cup firmly packed brown sugar
1 egg, lightly beaten
¼ cup milk
½ cup ripe mashed banana
Preheat oven to 170C.
Grease 14cmx21cm loaf pan.
Sift flour and cinnamon into a large bowl and rub in the butter.
Stir in the sugar, egg, milk and banana and mix. Do not over mix, the batter should be lumpy.
Spoon into the prepared pan and bake for 30 minutes, or until cooked when tested.
Cool and serve sliced with butter.