The Sunday Mail
Banana Loaf with a cuppa
BANANAS are in abundance and this week we feature Mrs Patience Tendaupenyu’s banana loaf recipe.
She serves it at Bible study groups, and for evening teas with family and friends. Banana loaf is a delicious way of not having to throw away and waste bananas that have browned.
Ingredients
One and three-quarter cups all-purpose flour;
One teaspoon baking soda;
Half-teaspoon salt;
Six large very ripe bananas, peeled (if your bananas are small use 7-8 small ones);
Half-cup cooking oil;
Two eggs;
Three quarter cup white sugar (granulated) and extra two teaspoons granulated sugar; and
Two teaspoons vanilla extract.
Preparation & cooking instructions
1. Pre-heat oven to 180 degrees Celsius. Grease with margarine and flour a 25cm by 12cm loaf pan and set aside.
2. Whisk together the flour, baking soda and salt in a large bowl.
3. Place the bananas in a microwave-safe bowl and cover with cling wrap and cut several steam vents in plastic with a paring knife. Microwave on high power, for about five minutes, until the bananas are soft and have released liquid. Transfer the bananas to a fine-mesh strainer placed over a medium bowl and allow to drain, stirring occasionally or for 15 minutes (there should be half to a quarter cup liquid).
4. Transfer the liquid to a small saucepan and cook over medium-high heat until reduced to a quarter cup. Remove the pan from the heat, stir the reduced liquid into the bananas, and mash with a potato masher until fairly smooth — cool slightly (you can quickly place in the freezer for 15 min).
5. Whisk in the butter, eggs, sugar and vanilla extract (warning: make sure banana mix is cooled, if the banana mixture is too hot you might end up cooking the eggs!)
6. Pour the banana concoction into the flour mixture and stir slightly to ensure some streaks of flour remains.
7. Scrape the cake mix into the greased and floured pan for baking. Sprinkle the granulated sugar evenly over the top of the loaf.
8. Bake until a toothpick inserted into the centre of the loaf comes out clean. Cool the bread in the pan on a wire rack for 15 minutes, then remove the loaf from the pan and continue to cool on a wire rack.
Send in your recipes to [email protected]
