We’ve just been on holiday so its been a bit quiet here.
It was a last minute for my Steve to book a few days off little did he know that it was the kids school break and little did we know everything was almost fully booked and the weather forecast was rubbish.
So we’re in Australia and we went camping anyway and the sky was grey and we had rain showers and very little sun but it was warm though. We had a great time driving to the camp site, down 18km of sandy off road track in our Jeep and finding the campsite at the end next to a beach and a lake.
The bit I liked best was eating at camp, barbecuing sausages, bacon, eggs, steak, lamb, and making cups of tea, it always tastes better outside. Before we went I made Banana bread to take with us.
They sell it everywhere here, and is mostly served toasted with butter and can be bought at every coffee shop you go to so I wanted to find the recipe because it seems rather healthy and yummy, oh and it uses up those really sweet over ripe bananas.
They even have Banana bread day here in Australia, thats how big a deal it is.
The recipe I found was from Best recipes but having tried it once it came out very thin so I doubled all the measurements and tweaked it so here is the final recipe which worked out great.
The tin size is 22cm x 11cm at the widest points and once its made it keeps well in the fridge or you can freeze it sliced, and defrost it when needed.
4 bananas, mashed
4 tablespoons golden syrup
1/2 cup caster sugar
2 cups self-raising flour
1. turn on the oven and warm to 180 degrees C
2. spray oil in and around the insides of the tin (if you have it, its sooo much easier, I had no idea)
3. mash up the bananas in a bowl, then add the golden syrup and the sugar, mix well.
4. Add eggs one by one and mix
5. then add the flour and the salt and mix again until well combined
6. Here you can add additional ingredients, I added pecan nuts smashed roughly, you can add chocolate chips, or walnuts or anything which takes your fancy.
7. pour the mixture into pre-oiled tin
8. sprinkle with cinnamon sugar
9. bake in the oven for 50mins to an hour, keep checking it by sticking a metal skewer until it comes out clean
10. leave to cool on a cooling rack for 10 minutes, then turn out to cool completely.
That’s it, its quick, easy peasy, uses up those ripe bananas, has no extra fat is added and it keeps, a great not so naughty mid afternoon snack, don’t forget to try it toasted and buttered.
Anyway I hope you enjoy this tasty Australian treat and I’m sure I’ll learn some more along the way which I’ll also post.