It is Banana Bread day somewhere in the world. To celebrate I’ll be baking banana bread later today. Banana bread is a gorgeous snack, especially served warm with a dollop of mascarpone cream. This recipe uses normal flour, but I substitute gluten free flours and just have to play around a little with the amounts of flour to liquid quantities to get the consistency right (sorry there is no exact measure as it seems to change every time – mostly because I forget to write down the amount that worked the last time!!)
This recipe is from Taste.com.au
Melted low fat dairy spread to grease
1 3/4 cups self-raising flour
1/4 cup plain flour
1 teaspoon ground cinnamon
2/3 cup firmly packed brown sugar
1/2 cup skim milk
2 eggs lightly whisked
50g butter, melted, cooled
2 over ripe medium bananas
1. Preheat oven to 180 C. Brush an 11 x 21 cm loaf pan with melted dairy spread and line with non-stick baking paper.
2. Sift combined flours and cinnamon into a large bowl. Stir in sugar and make a well in the centre. Place milk, eggs, melted butter and bananas in a medium bowl, stir until combined. Add banana mixture to flour mixture and stir until just combined. Spoon mixture into prepared pan and smooth surface.
3. Bake in preheated oven for 45-50 minutes or until skewer inserted comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto wire rack to cool completely. Cut into slices to serve.