Once, a long time ago, I used to go to the Australian Breastfeeding Association's fortnightly mum's group in Brisbane. I have such fond memories of these get togethers with other first-time mum's. The support and encouragement I received from those lovely mum's helped immensely in those trying days as a newbie mum.
It was at one of these gatherings that we all swapped a favourite recipe of ours, and one of the recipes I received was for Banana Bread. I can't remember the mum who gave me this recipe; it's handwritten on a page with some notes and tips added haphazardly. I love that from one home to another, this recipe has made it's way into my collection.
I love Banana Bread and so do the kids. It's quick, healthy and you can hide all manner of goodness inside them. So with this handsome dude to help we baked a loaf this morning.
Banana Bread
2 cups SR flour
1 tsp cinnamon (I always add a smidge more..)
2/3 cup caster sugar (I'm out of caster sugar, so today I used brown sugar, worked fine!)
1 cup milk
2 eggs
1 tbsp sunflower oil
2 tsp vanilla extract
1 cup mashed banana (about 2 medium bananas)
(You could easily add some linseed, lecithin, pumpkin seeks, sultanas etc. for some more goodness. If this makes the batter dry just add a splash more milk).
Preheat oven to 180C. Grease and flour a large loaf tin.
Sift flour and cinnamon together. Add sugar and stir well.
In a jug whisk together milk, eggs, oil, vanilla essence and banana.
Add milk mixture to the flour mix and stir together well.
Bake for 45-50 minutes and until a skewer comes out clean. Leave in tin for 5 minutes before cooling on a wire rack.
* Make sure the loaf tin is large as this cake will rise and we don't want any overflows and terribe messes in the oven!
Deee-licious with a hot cup of coffee for morning tea.






