Life has been a little busy this year and its been ages since I’ve posted anything…
Thought I’d get back in the game and post a favourite recipe of mine – Banana bread. I usually bake this as a whole cake in a loaf pan, but picked up these cute paper cake cups and tried them out.
This is a fantastic way of using up those overripe bananas.
1/4 cup milk
1 teaspoon lemon juice
2 very ripe bananas
60g butter (softened)
1 cup white sugar
2 cups SR flour
Combine milk and lemon juice in a small bowl. Place peeled bananas in a large bowl and mash them. Add sugar, sifted flour, lightly beaten eggs, softened butter & milk and lemon juice mix. Mix together until smooth. Place in a well-greased cake tin. Bake in a slow oven for 1 3/4 hours or until cooked. Cool in tin for 10mins before turning out onto a wire rack to cool. I usually don’t ice this, but it is lovely with a cream cheese frosting for something special!
Variation – add some chopped walnuts to the mix.
If making into smaller cakes, you will need to adjust the cooking time.