Last weekend I noticed that we had several bananas sitting in the fruit bowl that were heading into overripe territory, so I suggested to my husband that I could use them to make something. He was very keen so I thought I could use one of my normal banana recipes to make something,
One of the earliest recipes I ever shared in Weekend Cooking was a version of banana bread which has chocolate in it and it is a recipe that I have made over and over, so my first thought was that I would make that again. Or I could make the banana cake with cream cheese frosting, because he loves cream cheese frosting. Or I could do the upside down banana cake. So many options.
My husband had a very specific request though. He just wanted banana bread. No choc chips. No frosting. Just banana bread that can be slathered with butter.
That meant that I needed to go to find a new recipe, so I headed to my go to recipe website (Taste.com.au) and found this recipe. It just so happened that I was flicking through the free supermarket magazine and they had a feature on bananas and the same recipe was in there. If you ever need a sign that must be it!
This recipe was definitely a hit and it did look a lot like the picture! We will be having it again, I suspect as often as we manage to have overripe bananas in the house.
Banana Bread
2 cups (300g) self-raising flour
1/2 tsp baking powder
1 cup (220g) brown sugar
2 eggs, lightly whisked
1/2 cup (125ml) canola, vegetable or sunflower oil
1/2 cup (125ml) buttermilk
2 large overripe bananas, mashed
10g butter
1 small banana, thickly sliced lengthways
2 tsp brown sugar, extra
Preheat oven to 180°C. Grease a 10cm x 24cm (base measurement) loaf pan and line the base and 2 long sides with baking paper, allowing the sides to overhang. Combine the flour, baking powder and sugar in a large bowl.
Whisk the egg, oil, buttermilk and mashed banana in a large jug. Add to the flour mixture and stir to combine. Spoon into the prepared pan and smooth the surface.
Melt butter in a large frying pan over high heat. Sprinkle the cut side of sliced banana with the extra sugar. Cook for 1-2 mins each side or until caramelised.
Arrange sliced banana over the banana bread batter in the pan. Bake for 45 mins or until a skewer inserted in centre comes out clean. Set aside in the pan for 10 mins to cool slightly before transferring to a wire rack. Cut into slices and serve warm or at room temperature.
Weekly meals
Saturday: Bacon and mushroom baked risotto.
Sunday: Pulled beef brisket rolls with coleslaw
Monday: Pasta Pomodoro
Tuesday: Nasi Goreng
Wednesday: Chicken Schnitzel, Mustard Mash, Asparagus, Zucchini and Dill salad
Thursday: Cheese Cransky with Curry Wurst Sauce, and Onion, Red Cabbage and Apple warm salad, pretzel
Friday: Smoked Pork Hock, Potato Rosti, Apple Slaw
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LOL I'm with your husband. Banana bread that's just banana bread...
ReplyDeleteI do recommend the Bill Granger recipe with chocolate in it! its great, but this just banana bread was awesome too
DeleteI do like additions such as chocolate chips or walnuts to my banana bread. Your banana bread looks delicious. I like the addition of buttermilk to these kinds of recipes. I hope your husband enjoyed it! Thanks so much for hosting and have a great day!
ReplyDeleteWe all enjoyed it Judee!
DeleteYou didn't say how you liked the new banana bread recipe? Also, Mr. Linky wasn't working, so don't know if my post is on.
ReplyDeleteIt was a four thumbs up banana bread!
DeleteHere's my post if you can get it up. Thanks
ReplyDeletehttps://honeyfromrock.blogspot.com/2020/10/death-below-stairs-with-soup.html
Thanks for letting me know that Mr Linky isnt working!
DeleteThat looks fab! We've bought a second freezer so I shall be baking for that next week. :-)
ReplyDeleteI hope you enjoy it if you make it Cath!
DeleteHere is my Post for 3 Ingredient Pumpkin Cookies- Healthy, Gluten-Free and 1 Point on Weight Watchers Purple!https://www.realfoodblogger.com/2020/10/3-ingredient-pumpkin-cookies-ww-1-point.html
ReplyDeleteWill be interested to find out more about your pumpkin cookies. To me pumpkin is savoury, not sweet.
DeleteHere is my post for National Cinnamon Roll Day - https://rhapsodyinbooks.wordpress.com/2020/10/04/october-4-national-cinnamon-roll-day/
ReplyDeleteI will be right over!
DeleteMr BFR loves this kind of banana bread. I’ll give it a try next time we have bananas that must be used. Great dinners last week!
ReplyDeleteThanks BFR! We were doing one of the masterclasses last week. I think I will post about them in the next couple of weeks.
DeleteOMG I forgot about putting butter on banana bread, I loved that growing up.
ReplyDeleteSince I only like bananas verging on green we always have some in the freezer. You can also use a banana to replace an egg in a recipe.
It is delciious Jackie!
DeleteI love warm banana bread in all of its many forms with chocolate and without. This one looks delicious!
ReplyDeleteI was really happy with how this one turned out!
DeleteI don't generally care for bananas (something about their texture) but I do love banana bread! This looks great! And now you've made me hungry! :-)
ReplyDeleteMy husband isn't a fan of banana bread, so I rarely make it. I wind up using my overripe bananas in my smoothies. After peeling, I cut them in half and throw them in a Ziplock bag and store them in the freezer until I need some.
ReplyDeletei'm not a big fan of bananas but i can manage banana bread - of course with lots of butter!
ReplyDelete