AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Mar 3^rd, 2008 at 7:52pm

Thenewme Offline
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Not sure how I got this recipe but it's dead set easy and yummy, I would say the easiest recipe ever.

Ingredients

2 ripe banana's
2 tablespoons golden syrup
3/4 cup of sugar
1 egg
1 cup self raising flour
pinch salt

Heat oven to 180C or 160C for fan forced ovens.

I use a 1 litre measuring jug as my bowl and a spatular for mixing the ingredents to make this bread, how easy is that.

Iin a bowl mash banana's, add 2 tablespoons of golden syrup & 3/4 cup of sugar mix, break egg into a cup and beat for a second add to above ingredents and mix together, sift flour and salt into bowl mix, pour into greased and lined loaf tin, bake for 30 minutes or until a skewer is inserted into the middle and comes out clean.

Allow to cool in tin for 10 minutes , then turn out on wire rack to cool (mine does not have time to cool as it is usually eaten before then)

You can also make variations to this by throwing in a handful of chopped dates (my favorite) just before pouring into the tin or adding choc bits to make a chocolate banana bread.

I cooked this is my kitchen oven but figure would be just as easy to cook in a camp oven, no photo's because the banana bread lasted all of 2 minutes.

I have made the bread with dates and dark chocolate bits, personally I think the banana bread with dates is alot nicer then chocolate banana bread, have been thinking of using the above recipe using raspberries

Cheers
Kate

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Reply #1 - Mar 3^rd, 2008 at 8:39pm

Derek Offline
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I love these simple recipes.

Thanks Kate

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Reply #2 - Mar 4^th, 2008 at 5:58am

Carolyn™ Offline
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I love the simplicity of it Kate. I had to check where you come from but your profile doesnt show. Thats a huge sugar content.

I am sure the grankids would love it though.

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Reply #3 - Mar 4^th, 2008 at 4:22pm

Thenewme Offline
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I agree with your observation of the sugar content, I use spenda myself, actually makes no difference to the taste, when posting the recipe I did not think the boys on this site would use Splenda. (my husbands opinion on anything that is not full cream or full of calories is that he is not on a diet, guess what can't tell the difference between splenda and sugar)

Cheers
Kate

ps: I live 5 doors from a boat ramp on Lake Macquarie (love the water).

Carolyn™ wrote on Mar 4^th, 2008 at 5:58am:

I love the simplicity of it Kate. I had to check where you come from but your profile doesnt show. Thats a huge sugar content.

I am sure the grankids would love it though.

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Reply #4 - Mar 4^th, 2008 at 7:01pm

Carolyn™ Offline
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Thanks Kate, I just wondered if you were a USA person (hope thats a satisfactory description). MY experience in the USA was that everything was far too sweet, especially the everyday type bread.

After I made the ginger gems there was still a lot of heat in the beads so I decided to make the banana bread only to find I was out of eggs. The DH had shopped and I presumed had got the eggs so when I did a top up today I didnt get any.

Your husband sounds like mine!!!! Grin

although he does drink light but not skim milk and wont touch garlic but puts chilli in most stewy type things Shocked

.

Such is life Cheesy

. I have made the gems today and cooked a great corn beef dinner (in the pressure cooker) and there is enough for another meal or two. I am off to Adelaide tomorrow with Charlie's Group for the arts festival.

I also love the water.

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Reply #5 - Mar 4^th, 2008 at 7:21pm

Derek Offline
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When I am doing demos I often talk about the use of Splenda as an alternate to sugar.

There are so many people out there with diabetes and other conditions where they need to watch their sugar intake.

Derek

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Reply #6 - Mar 9^th, 2008 at 9:33am

The_Pensioner Offline
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Yep, I certainly agree, it just doesn't have to be anything more than simple to still achieve great results. It's very easy to loose sight of the basics.

I haven't used splenda as yet but will certainly be going that way as I'm pretty conscious of the amount of sugar I'm using.
There is a nice peach pie recipe Tongue

that I use which calls for 1/2 cup of castor sugar Undecided

which makes me cringe when tipping it in, but the results are usually worth it?!

When using Splenda, are the quantities comparable?

I'll happily be a splenda convert if it works - will give some a run in the coffee first.
Hooroo for now Smiley

'Keep yer powder dry'

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Reply #7 - Mar 9^th, 2008 at 1:29pm

Thenewme Offline
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Hi The Pensioner,

Yes, I substitued 3/4 of a cup of splenda for the sugar, no difference in taste at all, for you peach pie substitue 1/2 cup splenda for sugar

You will notice TP that splenda is way lighter in weight, you have to work out the amount to add using cup measurements.

Cheers
Kate

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Reply #8 - Mar 9^th, 2008 at 8:26pm

The_Pensioner Offline
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Great, thanks for the followup Kate. It's on the shopping list & I'll be giving it a run.
Hooroo for now Smiley

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'Keep yer powder dry'

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Reply #9 - May 31^st, 2008 at 3:57pm

excited_newbie Offline
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Hi thenewme,
I am just new to all this co cooking in your recipe does the golden syrup and banana act as the liquid for the mixture or should I put some water or milk to create the moisture.
Thank you
excited_newbie

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Reply #10 - May 5^th, 2012 at 5:58pm

Shifter Brains Offline
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I cooked this one in my CO this afternoon and it came out great, after about 25 minutes.

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Reply #11 - Jun 15^th, 2012 at 8:21pm

mummsy Offline
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I love this tasty Easy Banana Bread recipe....if I don't have enough bananas I often

use 1 banana & 3or 4 passion fruit which is also delicious
Cheers Sue Smiley

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Reply #12 - Jul 3^rd, 2012 at 12:04pm

GypsyLady Offline
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I recently cooked this Banana Bread and omitted the salt and reduced the sugar content to 1/3 cup.

I am also not particularly fussy about how I slaped it together. I did not sift the flour or beat the egg as the recipe calls for.

It turned out beautifully. I cooked it in my BabyQ.

I seriously like the KISS principle.

Banana_Bread.jpg (59 KB | )

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