Black Banana Loaf

23 Jun

Officially, this isn’t called ‘Black Banana Loaf’, but I always stash marginal-looking bananas in the freezer.  When you pull them out to defrost, they are black and squishy. Calling it ‘Soggy Black Banana Loaf’ might not quite appeal though.

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This is a classic New Zealand Edmonds recipe. It’s cheap, easy, and you can do most of it in an ad break. It also uses those manky bananas that the kids won’t eat. I had to use rice milk and dairy-free margarine in it when my son was a baby, and it worked just as well.

In a large bowl, mix:

  • 1 3/4 cups of self-raising flour (or I use 1 3/4 cups of flour and 3 1/2 teaspoons of baking powder. Silly to have another flour in the pantry)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar

In another bowl, melt 75 grams of butter. Then stir in:

  • 1/4 cup milk
  • 2 eggs
  • a couple of mushy bananas

Add the banana mix to the flour mix and stir. Put it in a loaf tin. Bake at 180 deg Celsius for about 45 minute or until cooked. Often mine only takes about half an hour so keep an eye on it.

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