Banana and Blueberry Bread
When it gets to the end of the week and the pantry has already been stocked for next week's meals, there is almost without a doubt a number of items that need to be used up. Usually this is a bad thing with expired food being composted and wasted, with one major exception: overripe bananas. While too soft and mushy to eat on their own, they give any cake/bread/muffins the best flavour.
Here is a great banana and blueberry bread recipe I tried out recently, and due to the speed at which it disappeared, decided to make again. It is also reasonably healthy, and could be used to make great muffins too.
Start with a large loaf tin. If your loaf tin is too small (as mine is) a 22cm round baking tin also works perfectly well. You will also need to plan ahead and find some overripe bananas (nice and brown and bright yellow).
Line the baking tin with baking paper. This makes it much easier to take out of the tin once it's baked. Having a detachable base is also very handy.
Grease the sides and base of your baking tin. Butter or oil will both work.
Mash up your banana! A fork will do the trick, as will a mixer on a slow setting.
All mashed up? Only takes a few seconds
Add 3/4 cup brown sugar (this works so well with the banana)
Give it another mix around
Add in your buttermilk- 3/4 cup. If you don't have buttermilk, I often mix a big spoonful of greek or natural yoghurt with milk to make up the amount needed.
Then add 1/4 cup rice bran oil, or any vegetable oil for that matter
and the two eggs, and mix around again.
It should be looking quite runny by now
Now time to add the self raising flour- just 1 and a quarter cups to start with, fold that in slowly, then add the last cup in. The least amount of stirring here will make the cake lighter and fluffier at the end.
The mixture should be nice and thick by now. Time to add a tiny amount of salt, and half a teaspoon of nutmeg. I suppose cinnamon or mixed spice will also work perfectly well, as long as it's warm and homely.
It's also time to put your mixer away and take out that wooden spoon (unless you've been using that all along). And measure out 1 cup of blueberries
Throw them in
and mix around gently, along with the spices.
Then pour it into your cake baking tray like so, and slide into the oven for 55-65 minutes, at 180 degrees. I love it how the frozen berries just spread their colour throughout the rest of the batter.
After 50 minutes some amazing smells will be coming from your oven. Wait another 5-10 minutes, then test the 'bread' is ready by sliding a knife or skewer in, and making sure no batter comes out with it.
Pull it out of the oven, and let it cool slightly in the tin.
Make sure you have a piece while it's still warm, with a cup of tea. And perhaps an afternoon nap.
Banana and Blueberry bread
3/4 cup brown sugar
3/4 cup buttermilk (or normal milk mixed with natural yoghurt)
1/4 cup vegetable oil
1/2 tsp ground nutmeg
2 1/4 cups self raising flour (you can use wholemeal self raising flour too)
1 cup blueberries (frozen works fine)
Butter or oil to grease tin
1. Preheat oven to 180 degrees c, and line and grease a 22cm round cake tin, or large loaf tin.
2. Mash bananas, mix in brown sugar.
3. Then add buttermilk, oil, eggs, salt and nutmeg. Stir in well.
4. Fold in flour in 2 batches
5. Fold in blueberries, pour mixture into tin.
6. Bake for 55-65 minutes at 180 degrees c. Let it cook slightly in the tin before devouring.