Let's not kid ourselves, it's really banana cake, isn't it? The humble banana bread - a staple in every Australian cafe. It's a great way to use up blackened bananas, it's very easy to make and it's incredibly yummy when toasted (for extra decadence add ricotta and honey). I've been making it for years but I like to experiment with different recipes every now and then. This yummy one came via a friend who gifted us a freshly baked loaf a few days after Percy was born. Give a new mum banana bread and she'll be your friend for life - promise. I often make this for a lunchbox treat, usually on a Sunday afternoon or evening (if dinner is cooking I'll whip it up in between chopping vegies). We enjoyed it this afternoon with tea. I predict I'll be making another loaf by Wednesday.
Banana Bread (especially good when toasted)
1.5 cups of plain flour
1tsp baking powder
1tsp bicarbonate of soda
1/4 tsp salt
2 large ripe bananas
1 cup sugar
2 large eggs
1/2 cup milk with a dash of lemon; alternatively use buttermilk
Preheat oven to 170degrees C. In a large bowl sift the dry ingredients together. Mash the bananas in a separate bowl. Cream the butter and sugar, add the eggs, then the bananas, then flour and milk. Mix well. Pour into a loaf tin and bake for 60 minutes.