On a recent trip to Borough Market I tucked into a delicious mushroom “speltotto” (risotto made with pearled spelt instead of rice) on Turnip Borough’s stall. Bursting with flavour and packed with heaps of different varieties of sautéed mushrooms, the dish was topped off with a fan
I recently bought a copy of Donna Hay’s “Basics to Brilliance” cookbook – a collection of really good, tried and tested basic recipes each of which is followed by clever variations and simple flavour change-ups, so one recipe becomes many and your repertoire naturally grows. I tried this banana loaf the other day and it was amazing! So, so simple to throw together, and far and away the best banana bread I’ve ever made. So here is the recipe – with a couple of Forkful simplifications – for you to enjoy! (Click on the title for a downloadable PDF).
Makes 1 x 2 lb loaf
- 4 Overripe bananas, mashed (approximately 400g)
- 125ml Vegetable oil
- 250g Brown sugar
- 1 tsp Vanilla extract
- 1 tsp Cinnamon
- 3 Eggs
- 225g Self-raising flour
- 1 Banana (optional) sliced lengthways to decorate the top of the cake
Preheat the oven to 180ºC. Grease and line a 2 lb / 900g loaf tin.
Mash the bananas in a large bowl, then add the vegetable oil, sugar, eggs and vanilla extract. Stir to combine, then add the flour and cinnamon and stir until just combined.
Pour into the prepared tin and smooth the top. Place the sliced banana halves on top, cut side up. Bake for about an hour until cooked through. Remove from the tin and cool on a wire rack.
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