Saturday, 12 March 2016

Hot weather and overripe bananas

We're having unseasonally hot weather for March, with the temperature in Melbourne hitting 39 degrees the other day.  On those hot days when the house warms up any bananas sitting in the fruit bowl go from ripe to overripe before you know it. I'm not a fan of eating overripe bananas au naturel so in our household we turn them into banana bread.  

Budget friendly and very easy to make, the recipe below gets a bit of a workout at PragSust HQ. It comes from an old copy of a vegetarian recipe book - the 'Naturally Healthy Cookbook'.

Banana Bread

  • 3 tblspn butter (we use a non-dairy version)
  • 1/2 cup castor sugar
  • 3 bananas, mashed (overripe is best)
  • 1 egg
  • 2 cups self-raising flour
  • 1/2 teaspn salt (I don't bother with this)
  • 1/4 cup orange juice

  1. Cream butter and sugar till smooth and light.
  2. Add the bananas and egg, incorporate well.
  3. Add the flour and salt,mix  well and add orange juice.
  4. Bake in 180 C (350 F) oven in a greased loaf pan for 1 hour or till done when tested.Turn out and cool.