Banana and Apple Bread
I was delighted that so many of you that visited us at the Sustainable Freshers Fair at Glasgow Uni last week. And I was even more delighted that so many for you loved this banana and apple bread and even asked for the recipe. So, your wish is granted. I hope you enjoy it!
Best served up with some lovely chats about sustainable living!
140g of unsalted butter
155g of caster sugar
4 medium-sized eating apples
1 tsp of cinnamon
2 tsp of vanilla extract
3 small ripe bananas
60 ml of milk (I used oat milk)
250g of all purpose flour
A pinch of salt
1 tsp of bicarb. of soda
1. Preheat your oven to 180 degrees celsius. Grease a two pound loaf tin with butter.
2. Peel, core and cut the apples. (I used my apple peeler for this as it does all three at the same time and is super quick. I ended up with big spirals of apple that I could just cut down the middle to make slices.)
3. Melt 2 tablespoons of the butter and 2 of the sugar together in a pan. Add the apple, cinnamon, and vanilla. Fry gently until golden brown and fragrant.
4. Mash the bananas and set to one side.
4. Cream together the rest of the butter and sugar in a bowl with a wooden spoon. Gradually add in the eggs and milk and whisk until fully combined. Then add the mashed banana.
5. In another bowl sieve together the flour, salt, and bicarb.
6.Using a wooden spoon or spatula gradually incorporate the wet ingredients into the dry ones. Ensure everything is fully combined before transferring to the loaf tin.
7. Pot the loaf tin in the oven for 80-90 minutes. Check the center of the loaf with a knife or cake tester to ensure its cooked through.
I popped all the peels from the apples in a jar (along with a couple of pear peels from another recipe) to ferment with sugar water to make scrap vinegar. I used 2 tbsp of sugar and about a liter of water. However, if you're just using the scraps from this recipe then I'd recommend using about half that. Ensure that the scraps are covered in water.
Pop all the ingredients in a jar and leave to ferment for a week, mixing daily. After the first week remove the fruit peels and leave the liquid to ferment alone for a further two weeks before using.
Scrap vinegar is perfect for salad dressings and as a substitute for lemon in cooking. It can even be used to clean with. Lots of possibilities with this one and is perfect for making the most of your leftovers.