In a world of uncertainty, there are always things you can be sure of. Bananas becoming too old to eat before you’ve got to them is one of those certainties. This might happen at home in your kitchen, but very often also happens in one of your food crates while touring or on holiday. When those brown spots of age appear on your bananas, this is your cue to make and bake a banana bread potjie – something absolutely fantastic. Makes 1 loaf.
- 6 ripe bananas
- 1 cup butter (melted)
- 1 cup sugar
- 4 eggs
- 2 tsp lemon juice
- 2 cups white bread or
- cake flour
- 2 tsp baking soda
- 1 tot milk
- Start off by peeling the bananas, cutting them into smaller pieces and mashing them with a fork.
- In your no. 10 flat-bottomed potjie, mix the butter and sugar together until smooth. Add the eggs and mix well. This mixing can be done with a fork or a wooden spoon.
- Now add the mashed bananas and lemon juice and mix well until you have a smooth batter.
- Add the flour and baking soda and mix that in. Lastly add the milk and mix that through to form a smooth batter.
- Put the lid on your potjie and bake the banana bread with the potjie on a stand on medium-hot coals, with some coals on top of the lid as well. It should take about 50 minutes until cooked and golden brown but if the heat is too high, it might be quicker, so check after 30 minutes so it does not burn.
- Serve chunks of banana bread generously lathered with butter
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