If only we could invent Smell-o-Blog. Just imagine wrapping your nostrils around the sweet aroma of just-baked banana bread with lashings of butter and freshly brewed coffee without leaving your computer? If only....
We're not really big sweet eaters at breakfast but I had a bunch of over-ripe bananas in dire need to be eaten and decided to mash them into a cake batter. Ten minutes to make and 45 to bake. It's that easy and a deliciously wicked way to start the day
Recipe after the break
Banana Bread
1 cup plain (all purpose) flour
1/2 cup self-raising flour
1 cup brown sugar
1 teaspoon cinnamon
125g (4 1/2 oz) butter, melted and cooled
2 eggs whisked
4 ripe bananas (3 is OK, but 4 is better!)
Preheat oven to 180oC (356 ºF). Grease and line the base and side of an 11 cm x 21 cm x 6 cm (4" x 8" x 2.4") deep loaf pan. Combine flours, sugar and cinnamon in a large bowl. Whisk butter and eggs together. Stir in mashed banana and spoon into prepared tin. Bake for 45 to 50 minutes. Cover with foil when top is browned to prevent burning. Insert skewer into centre of cake and is cooked when it comes out clean. Set aside in the pan for 10 minutes and turn out onto wire rack. Serve with lashings of butter
