Julia’s Banana Bread
Apparently baking Banana Bread is a sure sign you’ve been in lockdown for many weeks. . . anybody who’s anybody has been baking Banana Bread. So when a few overripe bananas appeared in our fruit bowl, I thought I’d better have a go at it myself.
Just this past week, a recipe by Julia Busuttil Nishimura was published in the ‘Age’.
- 2 eggs
- 150g raw sugar
- 100ml extra virgin olive oil
- 2.5 tbspn full-cream milk
- 2 very ripe bananas
- 1 cup SR flour
- 1/2 tspn cinnamon
- Optional extras:
- 1 1/2 tbsp Dutch cocoa
- 100g dark chocolate chopped
- 50g chopped walnuts
- 1 extra banana sliced lengthwise
- Preheat oven to 180ºC. Grease and line a loaf tin with baking paper.
- Whisk eggs and sugar together until pale.
- Pour in the olive oil and milk and whisk to combine.
- Mash bananas in a separate bowl then mix into the batter.
- Stir sifted flour and cinnamon gently into mixture (do not overwork).
- At this stage you can add the extra cocoa, chocolate and walnuts.
- Pour the mixture into prepared loaf tin and (if you’re going with the extra option) slice the banana lengthwise down the middle and place the two slices on the top of the loaf in the tin.
- Bake for about 45-50 minutes until a skewer inserted in the mixture comes out clean.
- PS. Before anyone asks, yes, there is only one slice of banana on my Banana Loaf, that’s because I made a double batch and only had one optional extra banana. You really are being pedantic!
- I used cocoa, but not the dark chocolate and not the walnuts as I’d have had to shell them. I was a bit over my little baking spree by then.