Super easy banana bread

On a cold, wet Melbourne day, what's better than the smell of something delicious baking in the oven. With a few bananas in the fruit bowl that had seen better days, banana bread was the only option for afternoon tea!

I like my banana bread to be a bit dense, but not too cakey. It needs to be able to be eaten fresh out of the oven with lashings of butter or thickly sliced and toasted with ricotta and honey. Delish!

This version has so many variations, that its great. It's super easy too. Today I added some coconut to the mixture, but you could add nuts, choc chips, fresh or frozen berries, whatever takes your fancy. One word of warning though - it won't last long!

EASY  BANANA  BREAD

2 medium bananas
2 tablespoons golden syrup
1 tablespoon brown sugar
1 egg
1 cup SR flour (wholemeal or white)
pinch salt
cinnamon sugar
1/4 -1/2 cup chopped nuts, coconut, choc chips or berries

Preheat oven to 180 degrees and grease and base line a small loaf tin.
Mash banana with golden syrup and sugar and combine well.
Stir in lightly beaten egg, then sifted flour and pinch of salt.
Gently stir in extras until just combined.
Pour into tin and sprinkle with cinnamon sugar.
Back for about 30 mins or until cooked.
Turn on to a rack to cool, or eat straight from the oven.

Now to sit down with a cup of tea and relax :-)