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When thinking about food waste the focus is often on how we’re wasting money and vital resources but there’s another element to it; Wasted food ends up in landfill which has adverse effects on our environment. So, here’s a recipe for banana bread that’s not only 100% delicious but it also uses the WHOLE banana, skin and all!Â
Makes 8-10 slicesÂ
¾ cup sultanasÂ
¼ cup boiling waterÂ
125g butter, softenedÂ
½ cup brown sugarÂ
2 large eggsÂ
2 large very ripe bananas, rinsed in waterÂ
½ cup walnut pieces (optional)Â
1 ½ cups self-raising flourÂ
½ tsp baking sodaÂ
¼ cup milkÂ
- Preheat oven to 170 C and line loaf tin with baking paper.
- Soak sultanas in boiling water, to plump up.
- Peel bananas and chop skins roughly before putting in a food processor to reduce to a chunky pulp. Mash banana flesh separately with a fork.
- Beat butter and sugar until light and creamy, then add the eggs and continue to beat for 2-3 minutes. Sift in dry ingredients (flour, baking soda), add drained raisins, banana skin pulp and mashed bananas and stir to combine. Mix in enough milk to get to a stiff dropping consistency.
- Scrape batter into tin and smooth top. Bake in middle of oven for 50-60 minutes, or until a skewer inserted comes out clean.
- Leave to cool for 10 minutes before turning out of tin to cool completely
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