This post makes me reflect fondly on my time in uni, because the person who requested for this recipe is my friend, Rocky, who worked with me on a group project. Our group consisted on 10 students who worked really hard to help out locals on North Stradbroke Island in various ways to establish a koala habitat. This project was really challenging, especially in a team that huge and I think we learnt a lot of important things. Like, did you know that koalas mostly die of chlamydia? Sounds naughty, doesn’t it? I’m kidding about that being important, but it really is a fact.
We made two trips to the island, and on the 2nd trip, we mowed and cleared the land, chopped pest trees and planted 300 more that are suitable for koala consumption. At the end of the night, we cooked up quite a bit of food at the backpackers and retired early from exhaustion. I woke up the next morning and started cooking breakfast. As I was making French toast, Rocky took over and made it even better as I had quite forgotten to soak the bread in the eggy mixture adequately. It really was a beautiful breakfast out by the patio with steaming mugs of instant coffee and milky tea sweetened with honey.
Recently, Rocky asked for a banana bread recipe that is good enough to trump the one sold in our favourite university cafeteria (out of about 8 cafes on campus). Honestly, I don’t remember how that one even tastes, but I would describe mine as slightly sweet, fragrant and nutty with a golden coloured sugar-coated crust. This is the first time I’ve baked with wholemeal flour and when I began to pour it into my measuring cup, I smiled ’cause I was so sure it’d make the bread smell and taste even better. Goodness knows it did. But if you don’t want to go out of your way to buy it, you can replace it with plain flour and use only 1/2 cup of milk.
Banana bread is always divine with butter, honey or cream cheese (or all of the prior mentioned, as the glutton in me would have it) and this is no exception. It definitely makes for a lovely breakfast or a light lunch of sorts. I can’t wait for bananas to get even cheaper so I can start churning out more goodies with bananas! Good thing there’s still three more bananas left from the bunch we were given. Mmm, I can smell the banana cake already!
Mish-Mash Banana Bread
- 1 cup self-raising flour
- 1 cup wholemeal flour
- 1/2 cup brown sugar
- 2/3 cup milk
- 2 tbsp golden syrup
- 2 eggs, lightly whisked
- 50g unsalted butter, melted and cooled
- 3 bananas, roughly mashed
- 1/4 cup sultanas
- 1 tsp vanilla essence
- a handful of walnuts, crushed
- pinch of salt
- to sprinkle: 1 1/2 tbsp raw sugar
Preheat oven to 180 degrees Celsius.
Line a loaf tin, including the sides, with baking paper.
Mix all the ingredients except the flours, sultanas and walnuts in a large mixing bowl.
Add in the sultanas and walnuts and stir.
Fold in the flours until everything is incorporated.
Pour everything into the loaf tin and sprinkle the raw sugar on top.
Bake for about 45 to 50 minutes.
Let cool in tin for about 10 minutes before removing to cool on a rack.
Slice and serve warm with butter, cream cheese and/or honey.