My daughter’s allergies are changing so it is time to try reintroducing some foods. We are trying wheat after an experiment with dairy just didn’t work.
She just celebrated her birthday and I felt a bit sad that everyone else enjoyed cake except her – she has never been keen on the wheat and gluten free offerings. Now we are trying wheat, I thought she could now have some.
Whilst living down under, I discovered just how good the antipodean cafe staple of banana bread really could be. A good one is never dry and is almost fudgey in it’s consistency and taste. It is also a great way to use up those over ripe bananas that usually end up in the bin. In my version, I gave added some pre soaked dry apricots which reduce the quantity of added sugar and add a delicious moistness to the finished loaf.
Serve this straight from the oven in generous warm slices or it is even more delicious served a day or so later toasted with lashings of (dairy free!) butter. If you can manage it, make up some homemade lime or passion fruit butter, really easy and a great tart foil to the rich, gooey sweet banana loaf.
Serves: makes 1 large loaf
3 really ripe bananas
250g self raising flour
125g light muscavado sugar
100ml of vegetable oil.
1/2 tsp bicarbonate of soda
Around 8 pre soaked dried apricots (try soaking them in tea or fruit juice for interest)
50ml oat or soy milk (may not need)
1) preheat oven to 150c
2) mix the sugar and oil together well.
3) add bananas and mash into the sugar and oil
4) fold in bicarbonate and flour into the mixture. Do not overmix! It’s ok to still have some lumps in.
5) roughly chop the apricots and fold in.
6) if mixture is dry, add some of the oat/soy milk.
7) place the batter in a well oiled loaf tin and bake for around 40 mins.