BANANA BREAD RUSKS
Do you look at those overripe bananas and think not another banana bread or banana muffin or banana cake… well here is a solution for turning the banana bread into rusks. Super delicious dipped into a steaming mug of coffee, tea or milo.
- 125 g butter, softened
- 200 g granulated sugar
- 5 ml vanilla essence
- 3 large eggs, beaten
- 300 g ripe bananas, mashed
- 300 g plain cake flour
- 15 ml baking powder
- 3 ml bicarbonate of soda
- pinch of salt
- 50 ml buttermilk
Preheat oven to 170°C and grease and line a large loaf pan approximately 25 x 13 x 8 cm.
Cream butter and sugar together until light and creamy add in vanilla.
Add eggs one by one beating well between each addition.
Add in mashed bananas.
Sift dry ingredients together and fold in lightly with buttermilk.
Place mixture into prepared baking pan.
Bake for around 70 minutes.
Cool in pan for about 5 minutes. Turn out and cool completely.
Slice into slices and then cut each slice into 3. Arrange onto a wire rack that fits over a baking tray.
Turn oven temperature to 80°C and bake for 4 to 5 hours or overnight to dry rusks out. They will take slightly longer to dry than conventional rusks due to moisture content of bananas.
Makes around 60 rusks.
Photo and recipe: Sandy Berry
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