I don’t know about your house, but we often have over-ripe bananas. I love a really moist banana bread, and when I tried this banana bread recently it was a huge hit with all the family.
It comes from the Avoca Cafe Cookbook which is full of wonderful recipes which I need to try!
225g/80z plain flour
1 teaspoon salt
1 heaped teaspoon baking powder
1 teaspoon ground cinamon (I omit this)
110g/4oz caster sugar
1 egg, beaten
75ml/3fl oz sunflower oil
a few drops of vanilla essence
65g/2 1/2 oz pecan nuts, chopped (I also omit this)
4 medium-sized ripe bananas, mashed
Sift flour, salt, baking powder and cinamon into q bowl and stir in the sugar
Mix eggs, sunflower oil and vanilla essence but do not beat
Fold in pecans and mashed bananas, using a fork. Again, do not beat
Spoon into lined 900g/2lb loaf tin and bake in an oven preheated to 180 C/350 F/ gas mark 4 for 50-60 mins until loaf is golden brown and springs back when prodded gently with your finger.
Leave in tin for 10 minutes then turn out on to a wire rack to cool.
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I am back from our Toddler Group and one of the leaders did another wonderful preschool craft (for Spring/Easter) but I will save it for next week WFMW, so please come back again.