from one generation to the next
My long time followers will be aware that my family is beset with food intolerances. We blame a gene passed down through my Dad’s line, but another trait from the same source gave us a love of good food, artistic creativity and the determination to make the absolute best of a difficult situation.
This fabulous banana bread was created by my youngest daughter Yvette, (an accountant, not a cook) and tweaked a little by by eldest girl Leah at “Sharing the Food We Love.” The original version was created to appeal to kids and included sultanas and choc chips, a quarter cup of each in place of the chopped walnuts.
Leah added the touch of coffee then I made a few minor changes as well, changes that were a bit of fancy footwork after I started making the loaf and discovered there were no psyllium husks in the pantry.
Because I loathe waste, there are always bananas in my freezer, bananas that have over ripened in the fruit bowl. There are a million uses for them aside from smoothies, they work perfectly, defrosted, mashed and added to muffins, cakes and banana bread or straight from the freezer for instant banana ice cream.
I’ve made this loaf several times now. The following formula is how I like it best.
125 g butter or margarine
1/2 cup raw sugar
2 eggs, lightly beaten
2 very ripe large bananas, mashed
1/2 teaspoon vanilla essence.
2 tsp instant coffee
1 tbl sp. boiling water
1/2 cup chopped walnuts
1 cup gluten-free flour
1/4 cup fine walnut meal or psyllium husks
1/2 tsp bicarbonate soda
2 tsp baking powder
Pre-heat your oven to 180c. Grease and line a loaf tin.
Mash the banana with the dissolved coffee and vanilla essence. Set aside.
Cream the butter and sugar until light and fluffy, then beat in the egg a little at a time. Stir in the banana and chopped walnuts and walnut meal. Sift the flour and raising agents then lightly stir it into the butter.
Spoon the batter into the loaf tin and bake in the oven for approx 1 hour, or until cooked when treated with a skewer. Turn onto a wire rack to cool.