Tuesday, 30 June 2009

Babba Nana Bread

I am enjoying making things from Tana Ramsay's Family Kitchen. Last night I had a couple of too-ripe bananas to use up, so I tried her version of Banana bread. It varies from my usual recipe in that it has apple in it (rather than sultanas), and no vanilla essence. I thought Babba Roo might prefer it, now that he has gone off food with 'bits' in it. So here's the version I tried, only without salt and with wholemeal self-raising flour.

85g soft butter
150g sugar (soft brown Muscovado, etc)
2 large beaten eggs
4 mashed medium ripe bananas
1 grated apple
250g wholemeal self-raising flour
¼ tsp cinnamon
¼ tsp grated nutmeg

Cream the butter and sugar. Add the eggs gradually and beat.
Mix in the apple and bananas. Sift in the flour and spices and mix well.
Scrape into a lined 2lb loaf tin and bake at 180ºC for 40-45 minutes until a skewer comes out clean.
Allow to cool in the tin for 20-30 minutes on a wire rack. Eat. Make appreciative noises, such as 'mmmmm, tayshy, myummy'.

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