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Vedran makes banana bread

July 7, 2014


It’s language student season with a vengeance here and the town is buzzing with different languages. Makes it seem quite cosmopolitan. Pity about the weather.

It’s not often that students want to cook, even though the beloved tries often to persuade them to make their national dish, but Vedran is an exception to the rule. This is because he fell in love with banana bread. Big time. “I will never tire of banana bread” he said – and for two weeks he didn’t. He left for Montenegro via London carrying a freshly made loaf. The rest of us think it won’t have made it out of Devon, but we might be wrong.

Here’s the recipe in case he forgets how to make it, but somehow I don’t think he will. Might come in handy for Arnau though…

banana-for-bakingThis makes one loaf – for a 1lb loaf tin. It’s best to use very, very overripe bananas as they are sweeter and break down more easily, but we were making bread so often that the bananas were almost edible as they were – that is, Katrine and Rella would consider them at a perfect stage of ripeness.

Mash two very ripe bananas in a bowl with a fork. Add 80 grammes of sugar (brown is nice) and mix well with a wooden spoon. Add 60 ml of olive oil, 80ml of Greek yoghurt and 1 egg and beat well.


Add 50 g of desiccated coconut and stir. banana-bread6Then add 220 grammes of self raising flour – half white and half wholemeal works well – or all wholemeal if you’re feeling virtuous (or all white if you’re not). Fold this in – don’t stir too wildly.




Line the tin with baking parchment or greaseproof paper (or grease and flour it if you don’t have paper). Pour the mixture in to the tin and bake for about an hour at 180c – until a knife comes out clean.

Eat – it won’t last long! “Almost too good to eat.” said Vedran as he cut a slice “Almost…”




3 Comments leave one →
  1. July 31, 2014 3:11 am

    I like to top mine with icing made from 100g of peanut butter and 100g of chocolate melted together in a bowl over a pan of hot water

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