When we were younger, my sister and I used to spend a lot of Sundays at home ditching outings in the sun with my parents and enjoying great movies (on videotapes – simpler times were the best) and food. So Winnie the Pooh, Aladdin and Jungle Book were often paired with orange cake, Speilburgers ordered from Crepaway or Pasta and Ketchup proudly made by myself. What I remember enjoying the most during those lazy days was fixing meals for my sister (yes, boiling pasta was a big achievement for us at the time). I used to love the feeling of preparing lunch and serving it to someone I love. This feeling kept on growing with time and as you can see, recipes also evolved. But the reason I loved it so much was because it made my sister happy. I guess she was also happy about not cooking herself because she didn’t really like it. Sadly, we don’t live in the same country anymore so I can only cook for her when I visit or when she’s here on vacation.
However! the best news is that through the blog, I managed to inspire her to cook for herself! She started doing it more frequently and now loves it.
Today, honoring Mia’s cooking progress, I present you with a delicious Banana Loaf recipe which she made from scratch (so proud! :D).
Banana Bread for Great Afternoon Snacking (inspired by Jamie Oliver)
What you’ll need:
- 6 bananas, peeled and sliced
- 125 g unsalted butter, softened
- 125 g brown sugar
- 2 eggs
- 200 g self-raising flour, sifted
- 2 tsp baking powder, sifted
- 1 tsp cinnamon powder
- A pinch of salt
- Cooking Mist from Lurpak Cook’s Range products (or olive oil)
How to make it:
- Preheat the oven to 170 degrees celsius
- Mash the bananas with a fork until they’re smooth but still a bit lumpy and set aside
- In a mixer bowl, cream the butter and sugar until smooth and light
- Add the eggs one by one, mixing in between
- Add the mashed bananas then add the flour, baking powder, cinnamon and salt. Mix until smooth
- Grease a loaf tin with Lurpak’s cooking mist and transfer the batter in
- Cook in the preheated oven for an hour. Check with a skewer if it comes out clean. If it does, remove the loaf from the oven, if not, leave it a few more minutes until it does.
Enjoy with tea, coffee, orange juice and more importantly delicious marmalade or chocolate spread!
You can make this banana bread gluten-free by substituting the flour with a gluten-free one or almond or coconut flour, and the butter with coconut butter or olive oil (all found in supermarkets or specialized shops). This advice was given by a good friend of ours who recently found out she was gluten intolerant 🙂
Anyone you love to cook for?
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