In honor of Food Revolution Day 2014, I made Jamie Oliver’s banana bread recipe for friends who came over on a sunny Saturday afternoon! It was easy, and a HUGE hit!
- olive oil
- 250g self-raising flour, plus extra for dusting
- 3 ripe bananas
- 2 tablespoons fresh apple juice
- 125g unsalted butter
- 2 large free-range eggs
- ½ teaspoon ground cinnamon
- 2 tablespoons runny honey
- optional: 50g pecans
- Preheat the oven to 180ºC/350ºF/gas 4.
- Lightly grease the bottom and sides of a 1-litre loaf tin with olive oil.
- Dust the sides of the tin lightly with flour, then tap to get rid of any excess.
- Peel and add the bananas to a mixing bowl.
- Using a fork, mash the bananas so you’ve got a mixture of smooth and chunky, then put aside.
- Add the apple juice and stir to combine.
- In a separate bowl, beat the butter with a wooden spoon until creamy.
- Crack in the eggs one at a time, beating each one in well before you add the next.
- Fold in the flour, cinnamon, honey and banana mixture, taking care not to over mix.
- Roughly chop the pecans on a chopping board, if using, then fold through the mixture.
- Spoon into the loaf tin, then bake in the hot oven for around 40 minutes, or until golden and cooked through.
- To check if it’s done, stick a cocktail stick or skewer into the middle of the loaf, remove it after 5 seconds and if it comes out clean the loaf’s cooked; if it’s slightly sticky it needs a bit longer.
- Allow the loaf to cool slightly, then carefully turn out on to a wire rack to cool completely.
- Transfer to a nice plate, cut into slices, then serve.
To learn more about Food Revolution Day and how to get involved, go to http://www.foodrevolutionday.com