I forgot to mention that the banana loaf turned out okay and then Darren took some to work and somebody asked him for my recipe, which I reckon has to be the ultimate accolade for an expat down under. I shall be holding my head a little higher amongst the picnicking mothers of Sydney this coming spring.
If you fancy a taste of Aus:
Cream 115g softened butter with 115g light brown sugar (whisk)
Add 2 eggs one at a time, beating after each one
Mash 3 small-ish bananas in a separate bowl
Add 200g vanilla yoghurt to the bananas and mix together
Fold through the egg mixture
Add 250g wholemeal self-raising flour
Add a teaspoon of mixed spice
Transfer to a greased loaf tin (11cm x 21cm)
Bake on 180 degrees for 50-60 minutes until a skewer comes out clean
Cool in tin for 5 minutes to set before turning out to a wire rack
That, possums, is my recipe.
2 comments:
Thanks you know I love a good bake, it will fill my time off.
Well I did think of you, yes.
Now after you've baked it, leave it until the next day before you slice it. It's very moist and difficult to handle until it sort of solidifies.
I think it's wonderful toasted but it does take longer than ordinary bread to toast. The jury's out on whether it needs to be buttered or not.
Post a Comment