Saturday, 1 July 2017

Cinnamon Doughnut Banana Bread

What is it about cinnamon doughnuts that make us feel so good? The warm, sugary sweetness? Or biting through the crunchy, fresh cooked outer layer? Whatever it is, this cake has got it, too!

We have a tonne of bananas in our freezer, courtesy of Steve's job over the summer at a local greengrocers - how can you say "no" to $5 boxes of bananas? [Believe me, it was easy some days!] but when our freezer recently tried defrosting itself, and we caught it just before we lost all the food in it, I realised that I couldn't keep storing those bananas until one day, and that day needed to be now. [side note, it's easy to overdo bananas, the kids won't eat any banana cakes at the moment.]

Ingredients Batter 1
1 cup self raising flour
½ cup caster sugar
¼ cup milk
1tsp white vinegar
75g butter, melted
1 banana, mashed
1 egg

Ingredients Batter 2
1 cup self raising flour
½ cup dark brown sugar
¼ cup milk
1tsp white vinegar
75g butter, melted
1 banana, mashed
1 egg

Cinnamon sugar
2Tbs caster sugar
1 ½ tsp cinnamon
* whisk together

Method
* place milk into two cups, add vinegar to both, allow to sit 10 minutes
* place flour into separate bowls
* add sugar to each bowl, whisk to combine
* add wet ingredients to each bowl, stir well
* pour half of 1 batter into base of lined loaf pan, spread to edges
* sprinkle with ¼ cinnamon sugar mix
* pour half other batter over top, gently spread as far as you can
* sprinkle with  ¼ cinnamon sugar
* repeat with remaining batter and cinnamon sugar
* bake 180°C 50-60min

Best eaten warm from the oven to inhale those warm cinnamon aromas, but perfect for lunch boxes!


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