A recipe adapted from one of my mum’s old cookery books.
All organic ingredients.
Meets nutritional goals of vegie protein, fibre, low fat.
Uses my own chook eggs.
Cooked with solar power.
Can be any shape you like.
Lasts up to a week… (well, depends who’s home!)
Banana Nut Bread
from Margaret Fulton’s Encyclopedia of Food and Cookery, p25 with my variations
3 ripe bananas, well mashed, squeeze lemon, or 3/4 cup apple sauce/stewed apples
2 eggs well beaten
2 cups plain flour (or 1 cup spelt flour, 1 cup wholemeal plain)
3/4 cup sugar (subs less for maple syrup, can also try different sugars)
1 tsp salt
1 tsp bicarb
1/2 cup coarsely chopped walnuts or pecans
1 tsp vanilla
1/2 tsp cinnamon
Pre heat oven to 180 deg C
Mix bananas and beaten eggs together in a large bowl.
Stir in sifted flour, sugar, salt, bicarb, cinnamon
Add in vanilla, maple syrup.
Add walnuts and gently stir through.
Pour batter in greased loaf tin and bake for 1 hour (less in square tin or bench top oven, 45 mins for small tin)
Remove from pan to wire rack, eat warm or cool, with butter!!
Addn: coated with orange juice + honey glaze (heat combination in saucepan just prior to pouring on hot bread)