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Moist, delicious Banana Bread

Hannah wants to bake all the time. She used to actually help me bake, stirring and putting things in the bowl. But now she wants to have her own bowl, her own utensils, her own ingredients. She has her own little play kitchen right next to our kitchen bench (counter). I put an ingredient in my bowl, then put a little bit of the same ingredient in a measuring cup for Hannah. Hannah tips it in her bowl on her play kitchen and stirs it around, eating it as she goes. Her whole play kitchen gets covered in gooey half-mixed batter. Her hair gets clumps of food stuck in it. This continues the whole time I make something.

We made some delicious banana bread the other day (adapted from my mom’s recipe), so I thought I’d share the recipe with you. I was thinking of making recipes a regular part of my blog. Like once a week, or once every 2 weeks. What do you guys think?

Moist, delicious banana bread:

1/2 cup sugar

1/4 cup honey (I used manuka honey)

3 mashed bananas

1/4 cup butter, softened

1/4 cup apple sauce

1/4 cup milk

2 tsp vanilla

2 eggs

2 cups wholemeal (brown/whole wheat) self-raising flour

pre-heat oven to 180c

1. Combine all ingredients except flour.

2. Stir for 1 minute with a wooden spoon.

3. Add flour.

4. Stir until moistened.

5. Pour into baking paper lined loaf tin

6. Place loaf tin into larger pan (I used a brownie pan)

7. Put water in larger pan, to about the half-full mark

8. Bake for 50-60 minutes

Putting the loaf pan in another pan filled with water ensures the bottom of the banana bread doesn’t burn and also keeps everything nice and moist whilst cooking. Our oven is beyond ridiculous, with just one element at the bottom of the oven. No, it’s not fan forced either, so if I don’t cook with the in-a-larger-pan-with-water method, the bottom burns and the top is raw. Why would they make an oven like that???????????????