I hardly bake on land, but long days on passage, profusion of fruits and endless requests from the kids for baking cakes (one of Anne’s favourite school activities), mean that our sweets repertoire has steadily grown.
Here is a recipe for the most popular sweet on board. Anne and Marc request banana bread at least once a week, and I have found that other boat’s kids ( and some of the parents) can’t get enough of it. I am always happy to oblige only to use up all the bananas which have a habit of ripening at the same time.
I know every Australian home and nearly every boat make their own version of banana bread. This particular recipe has been my favourite for years, as you only need 1 egg and no butter, so can be put together with minimum ingredients and fuss !
The same recipe can be used to make muffins instead of a loaf, only bake for 20 mn then.
Makes 1 large loaf
1 ½ cup plain flour
½ cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon powder
1/3 cup sunflower oil (or any odourless oil)
1 teaspoon vanilla extract
4 large ripe bananas (if small, double the quantity)
A handful of walnuts or pecan nuts (optional)
1. Mix together flour, baking powder, sugar, cinnamon in a large bowl.
2. Beat together egg, oil, vanilla extract in a small bowl.
3. Mash up the bananas, with a squeeze of lime if desired.
4. Make a well in the flour bowl, add the egg mixture and the bananas, fold in the flour. Mix until just combined, do not overmix or the bread will be too chewy.
5. Pour the batter in a large loaf pan (or a 6 muffins tin), and bake at 180 deg for 50 minutes (or 20 minutes for muffins).