Banana Bread – Made with our PreMix
Bananas are one of Australia’s most commonly wasted food items. They certainly do tend to ripen quickly, however during ripening, the natural starch converts to sugar. This process sweetens and enhances the taste of bananas – ripened bananas taste better.
However, good luck explaining the science to kids who simply refuse to eat ripe bananas with brown spots.
This recipe is our go to for Banana Bread. I often premix into the required quantities, so the kids simply need to add Eggs, Banana, Milk and Butter. The Premix helps speed up the prep time and avoid the mess of flour everywhere as the kids measure…well usually 🙂
PreMix – Ingredients
Can be measured and mixed in batches.
¼ Cup Plain Flour
1 ¾ Cup Self-Raising Flour
1 tsp Cinnamon Ground
½ Cup Brown Sugar
PreMix – Method
Sift the flours into a large airtight container.
Stir in the Cinnamon and Sugar.
Seal the container until you are ready to bake.
Banana Bread – Ingredients
To be added once ready to bake.
1 PreMix (above)
2 Overripe Bananas*
½ Cup Milk
2 Eggs, lightly whisked.
50g Butter, melted and cooled.
Banana Bread – Method
Preheat your oven to 180 degrees.
Grease a loaf tin with melted butter (Approx. 10 x 20 cm). Then line with non-stick baking paper if you like to ensure it doesn’t stick.
Add the Banana Bread PreMix into a large bowl and make a well in the middle.
In a second bowl, mash the Bananas, add the Whisked Eggs and Melted Butter. Add this to the PreMix and stir.
Spoon the combined mixture into your loaf tin.
Bake for approximate 45 minutes, until a skewer inserted into the middle of the loaf comes out clean.
Let the pan cool for 5 minutes and then remove your loaf to cool on a wire rack or timber board.
Storage
This premix will last at least 6 months in your pantry in an airtight container or jar.
Once made, I store my Banana Bread well wrapped in the fridge, where it will last for about four days, or in the Freezer, where it will last approximately 3 months. Slices in the freezer are great to add to a prepacked lunch, as they will defrost through the morning.
A note about ingredients
*Bananas
If you have overripe banana, and no time to bake, simply throw them into the freezer. The skin will discolour, however after defrosting they can be used in this recipe rather the fresh Bananas.
