{"id":393,"date":"2010-04-02T21:58:19","date_gmt":"2010-04-02T13:58:19","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=393"},"modified":"2010-06-08T09:14:39","modified_gmt":"2010-06-08T01:14:39","slug":"need-to-use-banana-part-2","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/need-to-use-banana-part-2\/","title":{"rendered":"Need to use – Banana (part 2)"},"content":{"rendered":"

\"\"<\/a>In our house, fresh fruit is\u00a0something that we tend to eat more in the summer, although we still go through fads.\u00a0 One week we’ll eat quite a bit and others it just seems to sit around.\u00a0 The most common thing we seem to be left with at the end of the week is over ripe bananas.\u00a0 \u00a0I recently found one great way to use them<\/a>\u00a0and now I think I have another.\u00a0<\/p>\n

In my mind,\u00a0family recipes are often things to be treasured.\u00a0 They are sometimes the simplest creations that have a comforting familiar flavour, evoking memories of times gone by.\u00a0 \u00a0This recipe was given to me by a dear friend, Gladys, many years ago.\u00a0 It reminds me of the kind of recipe that my Nanna used to make.\u00a0 It is the type of thing that she would whip up when the shearers were coming and needed to have morning tea to keep things flowing in the right direction for the rest of the day.\u00a0 \u00a0\u00a0\u00a0\u00a0<\/p>\n

banana bread (recipe by Gladys – adapted by Fiona at Food 4 Thought)
\nmakes one loaf<\/span><\/p>\n

Ingredients<\/span>
\n\u00bc cup melted butter, cooled
\n1 egg
\n1 \u00be cups self raising flour\u00a0
\n\u00be cup sugar
\n1 tsp baking powder
\npinch of salt
\n3 medium size bananas, mashed
\n\u00bd cup milk
\n1 handful of walnuts or pecan nuts (not in the original recipe, this is my addition)
\n\u00a0
\nPreparation<\/span>
\nPreheat oven to 160\u00b0C.\u00a0 Line and grease a\u00a021 x\u00a011cm loaf pan (measured at the base).<\/p>\n

Use a whisk to beat the cooled butter and egg together until well combined and smooth. \u00a0Add the flour, sugar, baking powder and salt.\u00a0 Stir to distribute butter mixture throughout the dry ingredients.\u00a0 It will not combine completely.\u00a0 Add the banana, milk and nuts.\u00a0 Stir to combine.\u00a0 Do not over mix the batter as it may become tough.\u00a0<\/p>\n

Pour the mixture into a prepared tin and bake for 50 \u2013 60 minutes, until a skewer inserted into the centre of the cake comes out clean.\u00a0<\/p>\n

Remove from the tin and allow to cool on a wire rack before slicing and serving with any accompaniments that you desire.<\/p>\n

My tips:<\/span>\u00a0\u00a0*Make sure the butter is cool before adding the egg, otherwise you will have scrambled eggs.\u00a0 *I know that baking is a science and that all things should be measured perfectly.\u00a0 However, this mixture is a little forgiving and therefore “a handful of nuts” is an acceptable amount.\u00a0 *I like to mash one banana then break the rest into small chunks.\u00a0 It gives the mixture a more interesting texture and seems to keep the cake a little moister.<\/p>\n

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ease: 10\/10.<\/strong>\u00a0 This is one of the quickest preparations\u00a0in baking.\u00a0 Ask the kids to mash the banana, add the milk and even measure\u00a0out the ingredients\u00a0if you like.
\nprep time: 10mins.
\ncooking time: 50mins<\/strong>.
\ntotal: 60mins.<\/strong><\/p>\n

taste: 9\/10.<\/strong>\u00a0\u00a0 The flavours and texture evoke wonderful childhood memories of afternoon tea with my Nanna and Grandpa.\u00a0 Any dish that can do that deserves high praise in my book.\u00a0\u00a0Besides, it is really yummy.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

would I make it again:\u00a0Always<\/strong> \u2013 In fact, I would buy over ripe bananas so that I could.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

In our house, fresh fruit is something that we tend to eat more in the summer, although we still go through fads. One week we’ll eat quite a bit and others it just seems to sit around. The most common thing we seem to be left with at the end of the week […]<\/p>\n","protected":false},"author":2,"featured_media":410,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[78,92,31,48,35,27],"tags":[6,18,104,119,107,100],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/393"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=393"}],"version-history":[{"count":20,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/393\/revisions"}],"predecessor-version":[{"id":964,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/393\/revisions\/964"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/410"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=393"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=393"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=393"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}