Banana Bread Beach Hotel

April 1, 2009
In this case, the riper the better

In this case, the riper the better

Not so very long ago the Beach Hotel used to serve cooked breakfasts.  Now please note here if you are a hotel guest there is still a full breakfast facility, and a very nice one at that.  Regular punters can still get their hands on a very good  coffee and a fresh muffin, croissant or some such but not the full hot breakfast, bacon and egg extravaganza.
It is from the days of the hot breakfast extravaganza that my recipe comes.       I am salivating already…
                                                                                                                                Banana Bread
3 eggs
2.25 cups S.R Flour
6 ripe bananas
1.25 cups brown sugar
200 gm unsalted butter
2 tsp cinnamon
1 tsp baking powder
0.5 tsp bi-carb soda
0.5 cup maple syrup
Pre heat oven to 140 degrees c.
Oil spray 2 bread tins and line with baking paper.
Cream softened butter and sugar in the mixer until pale.
Gradually add the eggs, beat well after each one.
Add flour, bi-carb and baking powder, combine.
Stir in mashed banana and maple syrup.
Divide mix into two tins.
Bake for 10 minutes at 140 degrees then for a futher 35 minutes at 160 degrees.
Test with a skewer. 
Leave to cool in the tins.
Store wrapped in glad wrap in the fridge.  (Could portion and freeze)
This bread is delicious either put under the griller, heated on a grill or simply put it in a frying pan.   
Serve hot with lashings of cream,  maple syrup and strawberries (if in season) and of course the sprig of mint.  Can dust with icing sugar if wanting to go all out! 

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