Cinnamon Swirl Banana Bread

 

I got the idea for this from Kat Brown on Pinterest of course! There is something about being exhausted during a week of night shifts that makes me want to bake. Probably because i’m always baking comfort food. I went to the IGA down the street today and got some old bananas from the boys to make some banana bread. It was DIVINE. The cinnamon makes a beautiful difference to the original.

I did alter the original recipe slightly to suit my pan and my tastes. I prefer my banana bread not too sweet.

Cinnamon Swirl Banana Bread

(Prep time 10mins, cooking time 40mins)

 

Ingredients:

 

For the bread

3 over-ripe bananas, smashed up

1/3 cup melted butter

3/4 cup sugar

1 egg, beaten

1 tsp vanilla

1 tsp baking soda

dash of salt

1 1/2 cups flour

 

For the swirl

1/4 cup sugar

2 tsp cinnamon

Method:
  1. Preheat oven to 180. Butter a loaf pan. Mine was 12 x 22cm, but you could use any sort. Just keep a close eye on it in the oven, and adjust the time as needed
  2. Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
  3. In a small dish, mix together the sugar and cinnamon.
  4. Add half of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
  5. Bake for 35-40 minutes, until a skewer comes out clean. Remember, if you’re using a different-sized loaf pan, be careful and keep a close eye on it.
I ate mine still warm, and walked down the street to share it with the boys from the IGA. According to them I’m an ‘absolute legend’!
Notice the steam coming off the bread in the photo!
 
However, I think It will still be delicious cold!

Sultana & Cinnamon Mini Muffins

So………… I bought another cook book. But! It was only $5! It is an Australian Woman’s Weekly book called Super Diet. Foods based around certain diets. For example, the muffins made today were from the gluten-free section. My sister-in-law Holly is gluten intolerant so I am always looking for new dishes to make that are gluten free. Having said that, I didn’t use gluten free flour (Holly is in Adelaide and I’m certain all the muffins will be eaten by then) as the recipe suggests. This would be a good recipe for those allergic to dairy as it requires only milk which I substituted with soy milk. I have started using a soy milk called So Natural. It is in one word – divine. It has a delicious nutty flavour that makes everything taste better and also is nice to drink by itself – so i’m officially hooked.

Also, I’ve decided to make a taste vs ease meter. (not sure if it’ll stick). This recipe is a definite 10. The muffins were super tasty and probably the easiest I have made (other than a packet mix!) The recipe says that the total prep and cooking time is 30mins, but I made up the mixture in 5minutes and cooking time was 15 minutes. So I think the most unpracticed of bakers could do it in max 25mins!

 

Sultana & Cinnamon Mini Muffins

(prep and cooking time 25mins, makes 30)

 

Ingredients:

3/4 cup self raising flour (or gluten free baking flour)

1/3 cup firmly packed brown sugar

1/4 cup rolled oats

1/4 sultanas

1/2 cup milk

1/4 cup vegetable oil

1 egg

 

Cinnamon sugar:

2 tsp caster sugar

1/4 tsp cinnamon

 

Method

Preheat oven to 180C (160C fan forced).

Line 2 12 hole (1 tbs/20ml) mini muffin pans with paper cases.

Combine flour, sugar, oats and sultanas in a medium bowl.

Whisk milk, oil and egg in a small bowl.

Stir into dry ingredients (do not overmix; mixture should be lumpy).

Divide mixture into paper cases.

Bake for 15minutes (until a skewer poked in the center comes out clean) and when done, remove from oven and turn onto a wire rack.

Combine caster sugar with cinnamon and sprinkle over hot muffins.

 

Its that easy!

 

If you care, here is the nutritional count per muffin:

2.9g total fat (0.5g saturated); 286KJ (64 cal); 8.6g carbohydrate; 1.1g protein; 0.3g fibre.