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Banana Bread

Banana Bread Valentine's Day

This is best made with over-ripe bananas.

Makes 1 loaf
Preparation 25 minutes
Cooking 50 minutes

INGREDIENTS
¾ cup (165g) Billington’s Light or Dark Muscovado sugar
1 cup (150g) self-raising flour
¾ teaspoons mixed spice
½ teaspoon bicarbonate of soda
2 eggs, beaten lightly
¾ cup (2 medium) mashed bananas
90 g butter, melted
125 g (½ cup) light sour cream
½ teaspoon mixed spice (extra)
1 tablespoon Billington’s Demerara sugar

METHOD
1 Preheat oven to 160’C (140° fan-forced). Grease an 8cm x 22cm (base measurement) loaf pan. Trim baking paper to fit and line the base and long sides.
2 In a large bowl combine Billington’s Light (or Dark) Muscovado sugar, flour, spice and soda. Combine in a jug eggs, banana, butter and sour cream. Fold the wet ingredients into the dry and mix well. Pour mixture into pan. Combine mixed spice and Billington’s Demerara sugar and sprinkle on top.
3 Bake for about 50 minutes or until cooked when tested with a skewer. The bread is likely to crack on top, but don’t test here as it will not give an accurate result. Remove from oven and cool in pan for 10 minutes. Turn onto wire racks to cool completely.
4 To serve, spread with butter or for a real treat, sprinkle some crème fraiche with Billington’s golden granulated sugar.

Lyndey’s note: Whenever you have over-ripe bananas, just pop them in the freezer. Thawed out they are perfect for banana bread or muffins. The use of Billington’s Dark Muscovado gives the banana bread an even more intense, rich and sticky flavour.

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This is a sponsored post by Billington’s. All opinions expressed by the author are authentic and written in their own words.

Written by Lyndey Milan

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz.
A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years.
Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years!
She is an experienced traveller, hosting bespoke international tours and cruises.
In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia.
She is also the Food editor of TheCarousel.com. More at www.lyndeymilan.com

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