Safeway vs Woolworths
Trams vs Double decker trains
Cafe coffee vs Starbucks cawfee
Muffins vs… ... Banana bread?
As a born and bred Melburnian, I didn’t even notice the Banana Bread.
It was there. In fact, it was everywhere. We just didn’t know to see it.
At the Glebe Market cawfee stall, there were piles and piles of muffins but only one slice of cake left: ‘gee, these Sydney folk sure love their cake loaves huh’ I thought, ignorant of my ignorance.
It finally took a former-Melburnite, Magic G, to alert us to a Sydneysiders’ favourite breakfast/snack/afternoon tea – banana bread.
Thankfully, Magic G spoke in a language we could understand: (to paraphrase) It’s like the $5 coffee + muffin at home. But here, you get the $5 coffee + banana bread deal.
So, in addition to travelling through the chilled calm of the Blue Mountains, seeing the sunrise over the Opera House, lining up to eat (at Ichi Ban-Boshi) and hanging out at the Best Book Shop ever – we capped off our quintessential Sydney experience with a slice of toasted, buttered banana bread at the airport.
Not quite bread.
Not quite muffin.
Not quite cake.
More like a dough-y banana-y cake.
This recipe tastes quite close to the one we tried, try it and see what you think!
250g (2C) plain flour
2 teaspoons baking powder
125g (4.5oz) unsalted butter, softened
250g (1C) caster sugar
4 ripe bananas, mashed
2 eggs, lightly beaten
1 teaspoon vanilla extract
175g (1C) good quality dark or milk chocolate chips
Preheat the oven to 180degC. Sift flour and baking powder into a large bowl.
Mix the butter, sugar, banana, eggs, vanilla extract and chocolate chips in a separate bowl. Add to the dry ingredients and stir to combine, being careful not to overmix.Pour the batter into a non-stick, or lightly greased and floured, 19 x 11cm (7.5 x 4.5 inch) loaf tin and bake for 1 hour and 15 minutes, or until the bread is cooked when tested with a skewer.
Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool.
Serve in thick slices with butter.