Saturday Baking

I am finding, and I don't know if this is an age thing :O, that I spend my Saturdays lately figuring out what I can bake, or dehydrate, or which preserves I can make.....

Today has been no exception!

I bought quite a couple of bananas over the last week (as this is not the continent to grow them unfortunately :( ). 

Stefan makes the most amazing Banana-Milk in the mornings and I always like to make sure we have enough fruit for this. I love this shake, mainly because he makes it with just the right amount of bananas, milk and a good portion of love. It tastes out-of-this-world good and it has so many great properties which I think is great too! The perfect breakfast on the run :)

As the weather has turned again, we once again have sunlight - yahoo! the bananas are already quite speckled. So what is there to do with speckled bananas - make banana bread of course!

Here is my recipe for Banana Bread - the original recipe was from my trusty South African Cook Book but I have adapted it slightly as I like to use a lot of bananas for that extra banana taste!

To make this loaf you will need:

4-5 ripe, speckled bananas

1-2 Cups of Wholewheat Flour (depending on the size of the bananas)

1 Cups of White Flour

1 Cup of sugar

120g butter

2 Eggs

65ml Water

1 1/2 tsp Baking Poweder

1 tsp Bicarb

Pinch of salt

1. Cream the butter and sugar

2. Mash the bananas and mix with the sugar and butter

3. Beat the eggs, and add to the mix one at a time.

4. Sift the flour and salt into the mixture

5. Dissolve the Bicard in the water and add to the mix.

6. Add the baking powder.

7. Pour batter into a silicone or greased loaf tin and bake at 180°C for approx 45 minutes.

8. Allow to cool completely and enjoy with your favourite cup of tea or coffee!

I am sharing this post over at Tutorial Thurdays Linky Party