There’s little more upsetting then bringing a banana home from the shops, and watching it die. From a vibrant yellow, full of potential, to a dull brown. No more hope. Ready for the bin. Or are they!?
Our resident food guru Blake Proud treated us this morning with super easy, super tasty banana bread. Now I know what you’re thinking. “I already know about banana bread. What do you think I’ve been using my old bananas for?” And fair enough. It’s been a staple of kitchens for years. But…
So, if you wanna emulate Blake (and Darryl Kerrigan), check out the recipe below:
3 medium bananas (the older the better)
1/3 cup unsalted butter
Half a teaspoon baking soda
1 pinch salt
1/4 Brown Sugar
1/4 Cup Caster Sugar
One whole egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour (or GF All Purpose Flour)
Pour in to a greased bread tin and Bake at 160° to 170° for 60-70 minutes.
Special bonus fried Banana with ice cream, caramel sauce and peanuts
1 cup sugar
100g salted butter melted
1/2 cup cooking cream
1 teaspoon salt
2 TSP additional butter
4 firm, ripe bananas
Juice of 1/2 lemon
vanilla ice cream
1/2 cup chopped roasted walnuts
Cinnamon sugar to dust
Place sugar and 100g butter in a non stick pot over a medium heat and cook (stirring) for a few minutes until sugar dissolves. Whisking as you go, add cream, and cook until smooth and well combined. Remove from heat add salt and stir again. Set aside and keep warm. Add teaspoon of butter and lemon juice to hot pan and fry bananas cut side down until crispy and golden.
Serve with ice cream, drizzle with caramel and top with toasted walnuts and dust with cinnamon sugar.
To hear the full chat, check out the podcast below: