Friday, 12 April 2013

Spiced Banana Bread

Another recipe from the low cholesterol cookbook BUT I would not use half as much spice next time...the cinnamon and nutmeg are over-powering. This recipe made a bigger cake/loaf than the date one I posted last week and had a lovely texture...

You'll need...

1/3 cup strong black coffee
2/3 cup soft brown sugar

Heat together until sugar dissolves and let cool.

1 egg
1 egg white
3T vegetable oil(I had rice bran oil)
1t vanilla extract

Beat these together and add the coffee and sugar.
Stir in the following, you could add some seeds or chopped nuts too.

3 ripe bananas, mashed
1 cup of plain flour
2 cups of SR flour
1/2 t cinnamon
1t bicarb/baking soda

If it seems a little dry and mine did you can add some milk or plain yogurt.

Pour into prepared loaf tin and bake at 170C for about 45 minutes or until it feels firm to the touch.

Ours was sliced and frozen as per usual. Joe has some spread with jam and another slice with 'diet' ice-cream on top.
Did you know that if you see bananas at a reduced price you can freeze them in their skins and use them in recipes like this?

Hope you enjoy making it as much as you will enjoy eating it.


  1. I have three mushy bananas ready to go. Thanks for recipe.

  2. Love banana bread, love making bread. But have never thought to make my own banana bread. May just have to give this recipe a go

  3. What is SR flour? It looks marvelous. I do love anything with bananas. Thank you for sharing the recipe. Wishing you a marvelous Sunday tomorrow!!

  4. Hi Angela, SR flour is self-raising flour as opposed to plain or all purpose flour. You could add baking powder to plain four...1 1/2 teaspoons per cup should be enough. Hope that helps