Lots happened this week. One was that I bought a new bread maker. The other was that four bananas started to look past their best. A happy coincidence that I decided to do something about. Baking is my new happy thing to do. The results are still a bit iffy on some things but putting some ingredients in a pan and then seeing them change into something a few hours later is a thing of joy. And there can never be too much bread and cake in the house. Well there can be if you have coeliac disease obviously but I am now experimenting with gluten free flours so soon we will be awash with baked goods and no visitor will leave without a freshly baked loaf.
But back to the bananas. This recipe was super easy and is cooked in just over an hour. If you don’t have a bread maker you could still make the recipe but bake it in the oven, probably around 160 maybe? You would need to keep an eye on it though.
- 100g butter
- 75g light brown sugar
- 175g golden syrup
- 3 over ripe bananas
- 2 medium eggs
- 5tbs of sour cream or thick natural yogurt (I used Alpro Soy vanilla as it was all we had)
- 5tbs of milk
- 300g self raising flour
- 1tsp bicarbonate of soda
- 2tsp ground cinnamon
- pinch of salt
- chopped walnuts
- Lightly grease your bread pan and line it with parchment
- Put the butter, sugar and syrup in a small saucepan and gently beat until the butter has melted. Stir and leave to cool
- Peel and mash the bananas in a bowl. Crack in the eggs and beat with a fork until mixed. Stir in the yogurt and the milk.
- Add the melted mixture and stir really well
- Sift in the flour, the bicarb, cinnamon and salt. Stir until smooth
- Spoon into the bread pan
- Scatter walnuts on top
- Put the pan in breadmaker and put on bake setting for an hour and five minutes
Leave it in the pan for about five minutes before turning out on to a cooling rack.
Stand back and admire your good use of over ripe bananas