Every now and then I am overwhelmed by the amount of ripening fruit in my inventory, which causes me to do what I like to call ‘panic baking’ – the goal of which obviously is to extend the life of the fruit that might otherwise get thrown in the bin. I don’t like wasting food.
Anyway, so I panic-baked some spotty brown bananas into banana bread. And it was awesome.
This is a delicious, no-nonsense, I-haven’t-been-paid-yet-and-am-running-out-of-food breakfast that has been
desperately scraped delightfully put together with love. It’s dairy free too (I had no butter)! I haven’t made banana bread before so this was a great experiment and I’m glad it worked out.
I’m clearly very confident with my baking.
1 cup self-raising flour
1 cup plain flour
1 tsp ground cinnamon
2/3 cup brown sugar (firmly packed)
1 cup coconut milk/cream
2 eggs (lightly beaten)
3 small overripe bananas (mashed)
1 tsp vanilla essence
1 tbsp coconut oil
1. Preheat oven to about 160°C and line a loaf tin with baking paper (or lightly grease a loaf tin, whichever you prefer).
2. Combine all dry ingredients in a medium size bowl, leaving a well in the centre. In a separate bowl, mix all the wet ingredients together. Pour the wet ingredients into your dry ingredients and mix until just combined (don’t over mix your bread. I forget why. Just don’t do it).
3. Dump your mix into the loaf tin and bake for about 50 mins or until a skewer comes out clean when you poke it. I checked after about 30 mins then subsequently every 10 mins until it was done.
4. When it’s finished, take it out of the oven and leave in the tin for about 5 mins, then turn out onto a cooling rack to cool completely (or eat while still warm).
Obviously this has been made with things I just happened to have lying around, but I’m sure it’d be great with stuff like walnuts or seeds added to it for extra texture/nutritional benefits. I think next time I will try make it vegan and omit the eggs too; as a first time banana bread baker I was worried how it’d turn out without eggs to bind it all together.
All in all I’m very happy with how it turned out, was really delicious toasted for breakfast this morning.
(Sorry for the less than appetising breakfast pic, this is what happens when you eat breakfast at work). Sigh.