Banana bread

One noticable difference found here in Sydney that's not in Perth (yet) is their love of banana bread! They're crazy about it, and it's a phenomenon here. Most cafes sell it, and listen to this - they serve it to you toasted. That's right, toasted with melted spread of butter.

Six months ago, my husband came home and was ecstatic about his new breakfast discovery from a cafe near his workplace. He said I ought to try toasting a thick slice of banana bread, and I would be gobsmacked. In fact, his sister and the rest of his family knew about it too long before him, so it seemed like he was second-last to know and me the last.

Keen to give it a try, I wanted to bake one so I can taste what he meant. Shortly after that discussion, I was given a delicious store-bought loaf before I could bake my own. Yes, toasting it tasted different and new, and it was good. I normally like my banana cake served cold, for that's how my love-at-first-bite on banana cakes started when I attended my mom's cousin's wedding in the 80's. I still like it cold for I prefer cold desserts over warm ones, so a warm banana bread isn't really my ideal choice.

This recipe I recently tried is leaning a little on the dry side because it's a bread not a cake recipe. Cakes would call for more butter in the recipe. It's moist, but not super moist. It also dries up when kept in fridge (I like to keep it in the fridge to prevent microbes from growing). Hence, toasting it on a dry fry pan, a toaster or sandwich press, plus a thin smear of light margarine (for cholesterol-free indulgence and I picked marge with low trans-fat) makes it easier to swallow.

Adapted from: Taste.com.au

Ingredients
300 g self-raising flour
2 tsp ground cinnamon
1 tsp vanilla extract
70 g (1/3 cup) brown sugar
185 ml (3/4 cup) milk
100 g melted butter canola oil
1 egg, lightly whisked
250 g (1 cup, 2 pieces) mashed ripe bananas

Method
Preheat oven to 180°C. Brush a 6cm-deep, 9.5 x 22cm (base measurement) loaf pan with oil to grease. Line the base and sides with non-stick baking paper. Sift the flour, baking powder and cinnamon together into a large mixing bowl. Stir in sultanas and sugar, and make a well in the centre.
Combine the milk, oil, egg and banana in a large jug. Pour into the centre of the flour mixture and use a wooden spoon to stir until combined. Spoon the mixture into the prepared pan and bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre of the loaf comes out clean. Set aside for 5 minutes before turning onto a wire rack to cool. Once cool, cut the loaf into 1cm-thick slices. Enjoy!