Vincy Banana Bread

Last week I spent a glorious and busy weekend with my sister and her family. I came down to help with babysitting and it was really nice. The weather was good and the children were as 3 1/2 -year olds and 5 1/2 – year olds are – a bundle of joy and wonder.

Every Sunday afternoon my sister makes apple crumble for her children but this Sunday the apples were used up she was left with bananas, she decided to make a banana bread instead. She uses an altered recipe that my mother sent her – on a souvenir table mat from St Vincent’s! I was really impressed by the look and the taste.

It looked like a properly risen banana bread, something I have not managed to achieve for a while, despite help from other people!

My sister alters this by using self-raising flour instead of plain flour and one teaspoon of baking powder instead of four. She uses a small hand electric whisk to mix the mixture. She is cautious with the amounts of baking powder as with previous baking attempts the taste was overpowering before – very salty. She sprinkles with oats and sugar before it goes into the oven.

It was delicious. Perhaps a little drier than I would normally bake but tasty nevertheless. It went very well with some vegan ice cream.

Ingredients

1 egg beaten

1 tsp salt

1/3 cup (3 oz) margarine

2 cups (8 oz) plain flour

2/3 cup (6 oz) sugar

4 tsps baking powder

3 medium bananas mashed

Method

  1. Cream the margarine and sugar until light and fluffy and beat in the egg
  2. Beat in the sifted flour, baking powder and salt alternately with the mashed bananas
  3. Bake in a lightly greased loaf tin a 350oF, 180oC, GM4 for about an hour

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