Today is Banana Bread Day!
I must confess this is not actually a “World Day”, since it is National Banana Bread Day in the US. But why should only the Americans have all the fun?!
I think everyone has got their own favourite banana bread recipe… but if not, try this one today. (Or bookmark it for after Lent!) It’s simply the best!
Banana Almond Bread
Makes two 4 ¾ x 2 ½ inch loaves OR one heart-shaped cake tin
1 cup plain or wholemeal flour
¾ cup ground almonds
1/3 cup brown sugar
1/3 cup white sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup roughly mashed ripe banana, (i.e. 2-3 small bananas)
1/3 cup butter, room temperature (75g)
2 tbsps milk
1 small banana cut into bite sized chunks
Preheat oven to 190°C.
Mix flour, salt, ground almonds, sugar, baking powder, and baking soda together. Mash bananas and butter together, and mix in milk and eggs. Combine with the flour mixture. Fold in the banana chunks.
Bake for 30-35 minutes, or until set. Cool a little before removing from the tin. Good served warm.
Now if that’s not good enough, how about smothering it in a Nutella frosting?!
(Sorry, no pictures)
I got the idea from Ginger Snap Girl, and just adjusted the quantities to suit my cake. (Her recipe looks good too!)