Today is the holiday Monday for St Patrick’s Day, everyone is acting all lazy. I still managed to get the two middle children to do a practice exam paper, albeit with some protests. Other half
Today is the holiday Monday for St Patrick’s Day, everyone is acting all lazy. I still managed to get the two middle children to do a practice exam paper, albeit with some protests. Other half is home today but he’s working in his office. I still had to work, my job finished at lunch time so I am now off for the rest of the day. With everyone home, I made banana bread with a twist and it turned out fabulous. I can’t even explain to you how good it was.
I love easy recipes, if it goes in one bowl then it is good in my book and this banana bread is the easiest ever. I had a few over ripe bananas sitting so I thought I’d just go for it and make banana bread. Everyone loves banana bread, right! Also with an abundance of fudge in our house it seemed only fitting that I experiment and throw some fudge in too, it worked and was so good I just had to share. I can already feel those calories already clinging to my hips!
Thank Me Banana Bread
2 ripe mashed bananas
1.5 cups plain flour
1/3 cup melted butter
1 teaspoon baking soda
3/4 cup of caster sugar
1 beaten egg
1 teaspoon vanilla
4 ounces /110g salted caramel fudge (or any fudge) chopped into tiny pieces
Preheat the oven to 175C/350F
Grease or line a 2lb loaf pan.
Add all the ingredients except the fudge into a large bowl, I added the bananas and butter first but I don’t think it matters. Mix until everything is combined. Add the tiny fudge pieces in at the end and stir in well.
Bake for 50 minutes and test for doneness by inserting a skewer into the middle and look for it to come out clean.
Allow to cool in the loaf pan for a few minutes before transferring onto a cooling rack. Allow the banana bread to cool completely before slicing.