With the amount of bananas we get through in a week, you could mistakenly wonder if we were in possession of a few monkeys. Tiny refused to eat bananas until he was about two years old, but now, he has at least one a day.
At this time of year, I tend to buy them as green as possible, as they ripen very quickly in their sun-drenched bowl in the kitchen. And once they’ve gone past that point of pleasant eating, it’s into the freezer with them.
When I last had a good freezer clear out, I found no less than ten bananas lurking in there, so over the weekend (when expecting my parents for a visit around afternoon tea time), I whipped up this super easy, low-fat banana bread.
Quick Banana Bread
1 1/4 c self-raising flour
1t ground cinnamon
1T low-fat margarine (I used a dairy-free olive oil spread)
1/2 c sugar
1 egg, lightly beaten
1/4 c low-fat milk (normal milk is also fine)
1/2 c mashed banana (approximately 1 1/2 medium-sized bananas)
Preheat oven to 220degC. Line the base and sides of an ordinary loaf pan with baking paper.
Mix flour and cinnamon together; rub in margarine with your fingers.
Gently mix in sugar, egg, milk and banana, being careful not to over-mix. Batter should be lumpy, like a muffin mixture.
Pour the batter into the prepared pan, and bake for 20-30 minutes, until the top is a lovely golden brown and the bread is cooked all the way through.
Allow the bread to cool on a wire rack before slicing; delicious warm or cold, buttered or bare.
Recipe: Low Fat Meals in Minutes (AWW)