Sustainability

Easy Banana Bread.

Sustainability

Easy Banana Bread.

Have you brought too many Bananas and now they are a bit overripe?

An easy way of using overripe bananas that reduces food waste is by making a loaf of Banana Bread. This recipe from Jamie Oliver makes a delicious Banana bread that stretches the life of your Banana’s a little bit further.

SGO Tip: Make sure your bananas are marked Fairtrade. This ensures that the farmers and the pickers are receiving a fair price and wage for their produce.

‘Bananas carrying the FAIRTRADE Mark have been produced by small farmer organisations or plantations that meet Fairtrade social, economic and environmental standards. The standards include protection of workers’ rights and the environment and payment of the Fairtrade Minimum Price and an additional Fairtrade Premium to invest in business or community projects.’ From the Fairtrade Website.

Recipe from Jamie Oliver’s Website. View it here

Ingredients

  • olive oil (for greasing)
  • 250 g self-raising flour , plus extra for dusting
  • 3 ripe bananas
  • 2 tablespoons fresh apple juice
  • 125 g unsalted butter , (at room temperature)
  • 2 large free-range eggs
  • ½ teaspoon ground cinnamon
  • 2 tablespoons runny honey
  • OPTIONAL: 50 g pecans

Method

  1. Preheat the oven to 180ºC
  2. Lightly grease the bottom and sides of a 1-litre loaf tin with olive oil.
  3. Dust the sides of the tin lightly with flour, then tap to get rid of any excess.
  4. Peel and add the bananas to a mixing bowl.
  5. Using a fork, mash the bananas so you’ve got a mixture of smooth and chunky, then put aside.
  6. Add the apple juice and stir to combine.
  7. In a separate bowl, beat the butter with a wooden spoon until creamy.
  8. Crack in the eggs one at a time, beating each one in well before adding the next. It might look a little lumpy at this stage, but it will come back together.
  9. Fold in the flour, cinnamon, honey and banana mixture, taking care not to over mix.
  10. Roughly chop the pecans on a chopping board, if using, then fold through the mixture.
  11. Spoon into the loaf tin, then bake in the hot oven for around 40 minutes, or until golden and cooked through.
  12. To check if it’s done, stick a cocktail stick or skewer into the middle of the loaf, remove it after 5 seconds and if it comes out clean the loaf’s cooked; if it’s slightly sticky it needs a bit longer.
  13. Allow the loaf to cool slightly, then carefully turn out on to a wire rack to cool completely.
  14. Transfer to a nice plate, cut into slices, then serve.

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