I’ve said it before and I’ll say it again: I don’t bake. When it comes to the kitchen, I don’t do so well with exact measurements and precise directions. However, I recently made an exception to the rule.
A bunch of bananas were on the verge of turning bad in my fruit bowl, so I decided to break my ‘no baking’ rule and whip up some banana bread.
I found a generic banana bread recipe online and decided to add in a few more delicious goodies like coconut and chai seeds that I had hidden away in my pantry. The end result was rather scrumptious if I do say so myself (and I do), so here is the recipe to my Bonkers Banana Bread:
- 2½ cups self-raising flour
- 2/3 cup sugar
- 1 teaspoon ground cinnamon
- 1/3 cup desiccated or shaved coconut
- ¼ cup chai seeds
- 2 teaspoons vanilla essence
- 2 eggs
- ½ cup canola oil
- 4-5 mashed bananas
- 125g fresh or frozen raspberries
Start by preheating your oven to 150°C. Brush your loaf pan with melted butter if needed and line the base and sides. I have a silicon loaf pan, which just needs a light brush of melted butter or spray of oil.
Then it’s time to sift the flour into a large bowl, before mixing in the sugar, cinnamon, coconut and chai seeds.
Next you need to make a well in the centre of the dry mixture. Add the vanilla, eggs, oil and bananas and stir until just combined. Gently fold in the raspberries, before pouring the mixture into the loaf pan.
Bake for 1 hour and 15 minutes or until it bounces back at your touch. Set it aside still in the loaf pan until cool before turning onto a wire rack to cool completely and voila!