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Eggless coconut banana bread

Eggless coconut banana bread

I seem to always buy lots of bananas and  forget I have them until I can smell banana all over the house. This is usually when they are way over ripe and all I can do with them is make banana bread. Not sure if this is a good thing or  a bad thing.  This time though, I had enough bananas to make 3 loaves of banana bread and decorate each one with a sliced banana, How exciting?! There is lots of different banana bread recipes out there and this recipe is also different to the one I normally make. I liked this version as it tastes more like bread than cake although I would liked it much better with some chopped walnuts so make sure you add some in. 

Ingredients

  • 1 1/2 cups banana puree from 330g/3 large ripe bananas
  • 1 cup brown sugar
  • 1/2 cup buttermilk
  • 1/2 cup rice bran oil
  • 1/4 tsp salt
  • 2 1/2 cups self raising flour
  • 1/2 tsp soda bi carbonate
  • 1/2 tsp cinnamon powder
  • 3/4 cup desiccated coconut

Method

  1. Preheat the oven to 180°C. I  bake mine at 160°C as I have a fan forced oven.
  2. Grease and line the base and sides of a medium-large sized loaf pan with baking paper.
  3. Whisk the mashed  banana, brown sugar, cinnamon powder dessicated coconut,  oil and buttermilk together in a large  bowl.
  4. Sieve the flour, salt and bicarbonate of soda  in a bowl.
  5. Gently fold in the dry ingredients to the wet ingredients (banana puree mixture)  and transfer to the lined loaf pan.
  6. Bake in a preheated oven  at 180°C for 1 hour or until a skewer inserted in the centre comes out clean.
  7. Remove from oven and set aside for 5 minutes
  8. Transfer to a wire rack to cool.
  9. Cut into slices and serve toasted with honey cream cheese or butter.
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