Culinary ramblings of a mischievous cook. Recipes,pictures,diary entries and all things foodie.Follow a journey of life in the east Algarve, Portugal...
Not going anywhere, banana loaf
None of us have been able to go very far recently. Lockdown hasn't gone anywhere yet, and nor has banana bread. Looking for a use for those bananas that all ripened at the same time? The opening week of "lockdown yet again" and we heeded the warning signs from the first time round and stocked up our larders anew. Banana bread has become a lockdown favourite in most households, certainly ours, and this recipe combines a quick soda bread with your handy fruit. The classic loaf pan implies a bread, but doesn't mean it really is one. Banana bread is a quick bread already, so like cake (and unlike regular breads), it doesn't need time to rise. This recipe is even simpler, it just uses self-raising flour and no other raising agent.In fact it is so so good I have now switched to it as my go to banana bread recipe.
So what’s cooking today?.....
Quick banana "loaf" Dont be scared when you open the oven door and are greeted by a very large loaf. It rises to the occasion 3 ripe bananas 1/2 cup honey 500 g self-raising flour 500 ml buttermilk * 25 ml water Combine the flour and honey together. Slice the bananas and add to the mixture. Add the buttermilk and mix the ingredients together. Take 25 ml water, pour into the used buttermilk container and shake well to loosen any remaining buttermilk. Add to the mixture. Put the sticky mixture into a greased bread tin and bake at 180℃ for 50 minutes. Serve preferably while still warm. *Note If butter milk is not available use a 50/50 blend of plain yogurt and water.