27 March, 2010

Pam’s cheap-as-chips low-fat banana bread

Thank you to Pam on the Cottage Smallholder Forum for this recipe. I took advantage of it to use up three mushy bananas from the freezer. It looks a bit “whole earth”, brown and speckly, but it is moist and tastes great either on its own or (better) spread with butter. And it costs almost nothing to make. I cut down on the sugar a bit here, because I found the original 150 g made it too sweet for my taste.

3 large ripe (or even over-ripe) bananas
2 eggs
225 g plain flour,
120 g sugar
1 tsp salt
1 tsp bicarbonate of soda
walnuts, hazelnuts or almonds (optional)

Put bananas, eggs, and sugar in a bowl and whizz till soft and frothy, with plenty of air in mix. Next sift in remaining dry ingredients and whisk lightly.

Pour the mixture into a tin; I used a small roasting tin, but you could use a loaf tin. You can arrange some whole nuts on top to look attractive.

Bake for 1 hour at 170C (fan oven) or gas 4 (you can cover with foil if top is going too brown halfway through; I didn’t need to do this). Cool on a wire rack. Serve in slices; it can be spread with butter if wanted.

This will apparently keep 1 week in a tin (mine didn’t last that long!),or longer in the fridge. I cut it in half and froze one half; apparently it freezes beautifully.

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