Recipe For Banana Bread

I have an on again off again love affair with bananas. They are so good for you and act as natures anti depressant. Because of the health benefits, I should eat a banana a day. But, I only like to eat them as the skin turns from dark green to yellow. A day later and I will put the banana into a smoothie made with yoghurt and honey, but any time after that I will not eat the banana. And so I usually only buy 3 or 4 at a time. Dave will eat the banana on day 3 but he too does not like over ripe fruit. A few weeks ago one banana went from green to inedible after a few days. I am loathe to throw anything away as I hate wasting food, but I was not in the mood to make banana muffins. Given how delicious my ginger bread tasted I used that recipe as the base to bake some banana bread. Dave is not a huge fan of baked bananas but we both enjoyed this bread. As it was only the two of us eating it, we ended up tasting the last bit for breakfast.

Do you eat bananas?

100g butter 200g honey 1 banana, mashed Thick yoghurt (less than 150mls) 200g flour, sifted 10mls ground ginger 5mls bicarbonate of soda 50g sugar - I used fructose 2 eggs

Place the butter and honey into a sauce pan Over a medium temperature, allow the butter to melt Set aside to cool completely Preheat the oven to 150° Celsius Place the banana into a measuring jug Top up the 150ml mark with yoghurt Mix into the butter to combine Place all of the ingredients into a stand mixer bowl, starting with the dry ingredients Beat until combined Pour into a lined loaf tin Bake for 75 minutes Turn out and cool on a wire rack 3.2.2925

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About Tandy

I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.