January 04, 2018
Breads, Comfort Food, Desserts,
Cakes, Fruit, Banana, Australian, Budget-Friendly, Easy/Beginner Cooking, Easter, Ladies Luncheon, Mother's Day, Picnic, Summer, Winter, Oven Bake, Kosher, Non-Dairy, Vegetarian, Quick Breads, Kid's Lunches, Flour more
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"This is a recipe I saw being made on a television show "The Cook's Pantry" with Matt Sinclair.
It was banana bread using Cobram Estate Olive oil, and seeing I had a few very ripe banana's on hand, I decided to go straight to work and make this.
I have posted the recipe mostly as written (coupla tweaks), but I myself did not like the banana slices on top of the bread, it just seemed ..... well ~ mushy to me, but in saying that..... everyone else loved it, so I suppose you can make it with of leave it off.
I also thought this bread was SO much better the next day, at first I thought it was not cooked properly, but the next day it was just beautiful, so moist and delicious. So I think leaving to really cool down completely (and more) is the answer.
The other thing I am going to do next time is add some walnuts, for the ultimate bread! lol"
Preheat oven to 170C. Grease a 10x20 loaf pan. Sprinkle with extra shredded coconut and coat base and sides evenly.
Combine flour, bi-carb soda, cinnamon and coconut in a large bowl.
Combine the eggs, oil, vanilla essence, brown sugar and mashed banana and brown sugar in a small bowl. Add to flour mixture and gently stir until combined; The Mixture should be quite thick and lumpy.
Pour mix into the bread pan. Gently knock any air out of mixture by hitting the bottom of the pan with your hand, or on kitchen bench. Add sliced banana, lengthways to garnish.
Bake for 1 hour, or until cake skewer test is clean. Transfer to wire rack and allow to cool.
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