07 Mar Banana Bread…..

Hello and Happy Monday to you!!

 

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So how was your weekend?? Our’s was busy busy, running about with children and heading off for a night to a weekend sports comp. We arrived home yesterday evening, all quite tired and really just wanting to eat, bathe and collapse into bed with a good book (ok…that may have just been me…) so I was extremely relieved at my forward thinking last week (a MIRACLE I tell you!!) to bake a few things for this week’s school lunches and stash them in the freezer. Anything to make school lunch prep easier I am ALL FOR!!!

 

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So this banana bread was part of the bake and stash party. I have made this a fair few times now. It often changes slightly depending on what I may or may not have in the pantry but it is one of those cakes/breads that always seems to work. And, more importantly, get eaten! I actually sliced some up and took away with us too. It makes the perfect hearty snack for busy sporty kids and we may even have enjoyed a slice or two for breakfast 😉

 

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The original recipe I based this on used sour cream instead of yoghurt and maple syrup instead of golden syrup. Oh, and butter instead of oil. It was basically a completely different recipe 😉 I’ve changed it so much!! Whatever…it’s a cinch to make and very very tasty to eat!! Promise!!!

 

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Banana Bread

 

Ingredients

2 cups wholemeal SR flour – sifted

3/4 teaspn bicarb-soda

1/3 cup brown sugar

sprinkle of cinnamon

3 bananas (over ripe is best)

2 eggs

1/4 cup golden syrup

1 teaspn vanilla extract

1/2 cup natural (greek) yoghurt

60 ml rice bran oil (or whatever you prefer)

 

Method

Preheat oven to 180 degrees (160 fan forced).

Throw the flour, bi-carb, sugar and cinnamon into a large bowl.

Mash your bananas.

In a bowl/jug stir together (I use a fork) the eggs, golden syrup, vanilla, yoghurt and oil. Then add to the dry ingredients, along with the bananas, and stir until all is combined.

Pour the mix into a greased and lined loaf tin.

Bake for approx 40 – 45 minutes. Allow it to rest in the tin for 5 or so minutes before tipping it out onto a cooling rack.

Slice of thick chunky slabs and slather with loads of butter whilst still warm. If you dare!!!

 

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This is SO good! And the fact that there’s not even a mixer involved somehow seems to make it even lazier which can often/always be a good thing!!!

I hope you give this a go! And please remember I love to be tagged or told about if you do try one of my recipes…LOVE it!!!

 

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Ok…off to deal with yet more washing. And a toilet or two. F.U.N.

Stay happy and enjoy a fab week please!!!

 

Janelle xx

 

 

 

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