Six months ago, who would have thought banana bread would go viral on social media? It is after all the stuff our grandmas made, but they called it banana cake!
Well, throw in a global pandemic, a pinch of boredom and presto – you have an internet sensation that also tempts the tastebuds.
While many of us might have a recipe at home, we thought we’d go to a local expert for theirs.
Susan Volz from The Old Storehouse at Dayboro was only too happy to share. So, preheat the oven, mash those bananas and get cooking!
Butter to grease pan
1 ¾ cups self raising flour
¼ cup almond meal
½ teaspoon of ground cinnamon
½ teaspoon of nutmeg
1/3 cup of brown sugar
50g butter, melted and cooled
¼ cup honey
2 over-ripe bananas, mashed
2 eggs, lightly beaten
¼ cup of milk
¼ cup of natural yoghurt
#1. Preheat oven to 180°C. Brush a loaf pan with butter to lightly grease. Line the base and two opposite sides with non-stick baking paper.
#2. Sift the flour, almond meal, cinnamon and nutmeg into a large bowl. Stir in the sugar and make a well in the centre.
#3. Mash bananas in a medium bowl. Add the eggs, milk, honey, natural yoghurt and butter and stir until well combined.
#4. Add the banana mixture to the flour mixture and stir until combined. Spoon the mixture into the prepared loaf pan, smooth the surface and top with half a sliced banana.
#5. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve. Best enjoyed lathered in butter with a cup of tea.
If you’re keen to enjoy this recipe without doing the hard work, Susan will hook you up with some takeaway banana bread from The Old Storehouse café and deli at Dayboro. It’s at 30 Williams St, Dayboro. Phone 3425 1764.
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