What do I do with a bunch of over ripe bananas? Well for the past couple of years I have been using them to bake banana bread my personal twist of adding spice.About two years ago I came across a banana nut bread recipe in Peyton and Byrne British Baking recipe book which looked quite simple to follow with only a few ingredients. I read the recipe several times and adapted it to my taste. This bread tastes delicious whether its toasted or eaten on its own, I’ve known others to spread a thick layer of butter for consumption. This bread is so moist and tasty with flavours of coconut and cinnamon blending in with bananas. If you ever have lots of over ripe bananas then freeze them and use them to bake this bread.
Cinnamon Banana Bread ( recipe adapted from Peyton and Byrne British Baking)
Makes one loaf
2 Large Eggs
210g Plain Flour ( sifted)
20g Desiccated Coconut
200g Light Brown Sugar
1 Tsp Soda Bicarbonate
1 Tbsp Cinnamon Powder
3 Medium sized over ripe bananas mashed
For Sugar mix:
3 Tbsp Caster sugar
1 Tsp Cinnamon powder
1. Preheat oven to 170 degrees C or 150 fan assisted. Prepare loaf tin either by spraying cake release spray or grease proof paper.
2. To melt the butter place butter in a small bowl over a pan of boiling water, stir till melted.
3. In a bowl add sugar and melted butter and cream until light and fluffy. Add the eggs and whisk until mixture is smooth.
4. Add mashed bananas and whisk, add buttermilk and mix until all the ingredients are well incorporated and mixture is smooth.
5. Gently fold in the flour, cinnamon powder and coconut.
6. Pour the batter into the prepared loaf and sprinkle the sugar mix all over.
7. Bake in the oven for 50-60 mins, inserted skewer should come out clean. Once baked remove from oven, leave in tin for 5 mins before turning out onto a wire rack to cool.