Sorry No Banana’s
Since the cyclones up north I see this sign out almost everyday at one of our backyard suppliers of local fruit and vegetable. Thankfully after a long drought we are starting to get some local banana’s through again. Ironically whilst there has been no local banana’s available for sale until recently, I have been given the odd bunch on occasion.
This was one of those happy occasions. A friend was flicking through my “Tastings of the Hastings” recipe book, and opened on the paged for grilled Banana Bread.
He said “Miss Julie, Will you make that for me?”
How could I refuse? I love it when someone makes a baking suggestion!
I said “bring me the banana’s and it’s as good as done!”
I have made this Banana bread before and it was delicious. A few months ago I was on a quest to find the Gloria Jean’s recipe for banana bread. When I couldn’t get hold of the recipe I started trialing recipes in a bid to reproduce the exact flavour of Gloria Jean’s variety. I have to say; when this bread is grilled it tastes almost exactly the same as the chain stores banana bread.
So without further ado, I give you, and almost replica of the Gloria Jean Banana Bread!
The recipe is compliments of chef Craig Freudenstein and the “Tastings of The Hastings” cookbook.
Ingredients:
1 cup brown sugar
1 t/s vanilla extract
1 t/s bicarb soda
2 whole eggs
1 cup mashed banana (4 banana’s approx)
2 cups plain flour
1 t/s salt
Method:
Sift flour and bicarb into a bowl and add the sugar. Lightly beat eggs, banana and vanilla then add to the bowl of flour.
Mix gently until combined.
Pour the mix into a greased loaf tin and bake at 160 degrees for 40mins or until a skewer comes out clean.
To serve cut the bread into slices. Heat a griddle or frying pan until hot. Lightly butter both sides of the bread. Place onto griddle and grill until each side is golden.
Serve with vanilla or maple syrup mascarpone and strawberries.
I made this recipe twice in two days and both times it was demolished within the hour. Lucky it is a quick loaf to make J
*Notes: the bread appears pale on the first day but darkens the following day to a beautiful rich colour. It also darkens when toasted.
I hope you enjoy!
