Totally Bananas

When I was growing imgresup my mom spoiled us with baked treats every week.  She turned me into the food enthusiast I am today.  Moving abroad meant that I had to give up that huge comfort and start feeding myself.  One of the things I missed the most was freshly baked banana bread.  I recall enjoying it on rainy days with a dollop of butter and a steamy cup of tea.  During my first year living alone I didn’t own an oven so I felt a little deprived, food wise.  I made a list of all the things I would cook and bake as soon as I got an oven.  At the top of the list was BANANA BREAD.

After a year, I received an oven from a friend who was moving away.  I called my mom and asked for her signature banana bread recipe.  Unfortunately, I wasn’t able to get all the ingredients here in Korea.  So, she sent me another recipe.  Only this one combined a second favourite, carrot!  In sort, this was the best of both worlds.  A fusion of banana bread and carrot cake if you will.

The ingredients were already in my pantry and refrigerator so no extra shopping was required (even though I personally won’t pass up the opportunity to go shopping), and the method was super simple, which made prep-time shorter.

To make this delightful tea-time treat, you will need:                 IMG_0823

  • 3 large eggs (room temperature)
  • 200ml brown sugar (3/4 cup)
  • 125ml oil (1/2 cup)
  • 1 cup carrot (finely grated)
  •  3 bananas (grated)
  • 1.5 cups flour (375ml)
  • 2 teaspoon baking powder (10ml)
  • 1 teaspoon bicarbonate of soda (5ml)

**Optional**

  • 1 cup chopped nuts
  • 1/4 teaspoon nutmeg
  • 1/4 cinnamon {I love the smell of these spices, and it also creates a wonderful symphony of flavours when you eat.}

Method

Beat the sugar, eggs, and oil together.  Sift the dry ingredients and alternate with carrots and bananas -[ add some flour, then a little banana, and some carrot, then flour and so on].  Basically, you start and with flour.  Pour the beautiful mixture into a ring or loaf tin. Bake at 180 degrees Celsius for 35 – 40 minutes.

Note:  This mixture works well as a muffin mix.  

Mini-muffins

Mini-muffins

The end result is a treat for all the senses.  It’s my go-to comfort treat, especially in autumn.  The colours compliment the season well and it’s not too sweet making it perfect for those of us trying to watch our waistline during the colder months.

I hope your  taste-buds are delighted as mine when you try this recipe.

Happy Baking!

Advertisements