“This Baènana bread TRUMPS on Trump with Taste and killllls it in the crumb department. Total Winner. ”
4 medium size bananas, mashed
1 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp vanilla essence
2 eggs, lightly beaten
1/2 cup brown sugar plus 1 tbs extra
1/2 cup (125ml) light olive oil
1/2 cup (125ml) Buttermilk (You can sub with 1/2 cup milk and a squeeze of lemon)
2 cups (300g) plain or wholemeal flour
1/2 cup wheat germ, or rolled oats, or bran or you can just sub for more flour) plus 2 tbs extra for crumb
2 1/2 tsp baking powder
1/4 tsp bicarb soda
Preheat oven to 180C fan forced. Grease and line the base and sides of an approx. 22cm x 8cm x 9cm loaf pan. Place 1 cup of mashed banana, spices, vanilla, eggs, sugar, oil and milk in a bowl and mix well to combine. Add remaining ingredients and combine into a batter. Transfer to prepared loaf pan.
IF YOU CAN BE BOTHERED> To make the banana crumb Combine any remaining banana (hoping you have 1/3 cup), extra sugar and wheat in a bowl with 1 tbs of the batter from the loaf pan. Mix to combine.Spoon over the top of the batter. And smooth over with a spoon. Add a halved banana for prettiness if you must!
Bake on a tray for 50 minutes- 1 hour or until golden and cooked through. Cover with foil after 45 minutes if the top is getting too dark. Stand to cool for 15 minutes then remove from tin slice. Serve with lashings of butter.
YUMMM
*** I cooked my loaf in a 21cm x 6.5cm x 9cm silicon loaf pan— perfect for blowouts and no lining or greasing required. Just make sure to have it on a baking tray