Home All Things Food Lockdown Banana Bread with a Twist

Lockdown Banana Bread with a Twist

South Africans are continuing to find creative ways to keep themselves entertained through the 21-day lockdown period. One major trend on social media seems to be baking – and banana bread is coming out tops.

You’ve either asked for a recipe, have shared one or have been laughing along with everyone doing it. One thing is certain, banana bread makes great comfort food. And it’s a wonderful way to get the kids involved not just in the reward of enjoying the finished product, but in the preparation, baking and cleaning, too.

Some experts have put the baking trend down to the fact that it’s about a mixture of comfort and control. London based Psychotherapist, Katerina Georgiou says, “In uncertain times, many will try and establish some kind of control to cope – food is a common aspect of our lives we take control from and the act of baking is a mindful activity that engages our five senses.”

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You might struggle to find bananas in the store right now, but if you’ve got a couple very ripe ones this recipe perfectly substitutes having to use too many bananas by using Rhodes Quality Pear Halves which you can store in your cupboard adding the perfect twist to the traditional banana bread repertoire.

 

Rhodes Quality Pear and Banana Bread

This delicious twist on the classic banana bread will be enjoyed by the whole family and is a great baking activity to get everyone involved, to enjoy the great indoors.

Crafty Idea

Why not upcycle the tins by baking the bread into mini loaves using the cans (remember to clean the cans and remove the label first). Follow the recipe and once the mixture is ready, spoon halfway into each of the cans and consider reducing the baking time slightly. Stick a toothpick into the centre once they have risen, if it comes out clean they’re ready.

INGREDIENTS

(10-12 servings)

·         1 x 410 g can Rhodes Quality Pear Halves in Syrup, drained

·         2 Eggs

·         170 g (⅔cup) Brown sugar

·         80 ml (⅓cup) Vegetable oil

·         80 ml (⅓cup) Milk

·         170 g (1½ cups) Cake flour

·         5 ml (1 tsp.) Bicarbonate of soda

·         3 Bananas, ripe

METHOD

Beat together the eggs and sugar until pale and thick.

Whisk in the oil and the milk.

Sift together the flour and the bicarbonate of soda and add to the batter, beating until well mixed.

Coarsely mash the bananas with a fork and beat into the batter.

Spoon the batter into a loaf pan or tins that have been sprayed with non-stick spray and lined with baking paper.

Slice the Rhodes Quality Pear Halves into thin, even slices and place decoratively on the top of the batter.

Bake the banana bread in an oven that has been preheated to 170°C for 45 minutes (20 minutes if you are baking in smaller tins or muffin trays) or until the loaf is golden and well risen and a wooden skewer, inserted near the middle of the loaf, comes out clean.

Remove the loaf from the pan or tins and allow to cool before slicing.

TIP: remember to store in an airtight container to preserve freshness.

Follow @rhodesquality #ForTheLoveOfTheGreatIndoors for more tips and recipes or visit:www.rhodesquality.com

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