By Sue Bradley COTSWOLD Food
Banana Bread
GIVE BROWN BANANAS A NEW LEASE OF LIFE AND REDUCE FOOD WASTE IN THE PROCESS WITH THIS RECIPE, SAYS FOOD WRITER SUE BRADLEY.
WE all love bananas but most of us aren’t so keen when
their bright yellow skins take on a darker hue. The good news is that there’s no need to throw away such
fruit when it is past its best; instead make the most of the ripe flesh by turning it into a delicious cake. In recent months health-conscious Londoners have been
discovering the delights of banana bread, with at least one company specialising in making it for lunchtime snacks. Yet years ago the recipe for his fibre-rich teatime treat that
marries the sweetness of bananas with earthy walnuts, was routinely printed on greengrocers’ brown paper bags during the 1980s. Banana bread can be made with yellow-skinned fruit but
the recipe seems to work best when the flesh has started to turn brown, which is great news for those of us seeking to cut down on food waste in our homes. It’s delicious straight from the oven but, if you can hold on
to it long enough, it can be stored in a cool place for several days.
Ingredients:
3oz (75g) butter/margarine 6oz (175g) castor sugar 2 eggs 10oz (300g) bananas – the riper the better 8oz (225g) plain flour 3tsp (3 x 5ml spoon) baking powder ½ tsp (1/2 5ml spoon) salt 2oz (50g) roughly chopped walnuts 70 COTSWOLDESSENCE
| March - 2014 Here’s what you do:
1. Cream together the fat and sugar, using a mixer or wooden spoon, and beat in eggs.
2. Mash the bananas – a potato masher is ideal – and add them to the batter.
3. Sieve together the flour, salt and baking powder and use a couple tablespoons to coat the walnuts.
4. Add the rest of the flour to the batter, gently folding it in, and then add the nuts.
5. Grease a loaf tin with vegetable oil and place a strip of oiled baking paper on the bottom of the tin to aid the removal of the cake when it is cooked.
6. Turn the batter into the tin and bake at 180�C or gas 4, for around an hour to an hour and a quarter. A knife inserted into the cake should show no batter on the blade when the cake is cooked.
7. Remove loaf from oven and leave to cool for a couple of minutes. Gently pass a knife between the cake and the tin and shake it onto a wire cooling rack.
www.cotswoldessence.co.uk
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