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Carter Were, Summer Series 02. Banana Bread


Sustenance

15 - 11 - 18

The key to delicious banana bread is, to quote Nigel Slater, "you must be fighting for your fruit with the wasps" — meaning, the riper, the better. Carter Were of Were Bros takes us through her tried-and-tested fail-safe banana bread recipe, made with the sweetest of fruits from local road-side stalls. We dare you to be disciplined enough to 'allow the loaf to completely cool' before adding a lashing of fresh butter to its soft banana belly.

Ingredients

⅓ cup sunflower or coconut oil
½ cup honey or maple syrup
2 free range eggs
1 cup banana [mashed]
¼ cup milk or water
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 ¾ cup flour


Preheat oven to 165C

Whisk together the oil, honey (or maple) and eggs until completely combined. Add the mashed banana and milk and keep whisking until combined.

Next add the baking soda, salt, cinnamon and mix into the wet ingredients.

Lastly sift in the flour to the wet ingredients. Fold it until combined but don’t over mix it.

Pour into a greased loaf tin and bake for 1 hour or until a knife comes out clean. Let it cool for 15 minutes in the tin before transferring it onto a cooling rack.

Serve with butter and toasted with butter the next day. Will keep in the fridge for a week.

Sans Journal

Ingredients

⅓ cup sunflower or coconut oil
½ cup honey or maple syrup
2 free range eggs
1 cup banana [mashed]
¼ cup milk or water
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 ¾ cup flour


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