22 Aug Banana Bread Rusks
Although we’ve never met in person, I feel like I’ve known Caroline
Recently I spotted a batch of freshly made Banana Bread Rusks on Caroline’s Instagram stories and immediately contacted her for the recipe. After one bite I knew the recipe was a winner. I asked her if I could share it with all of you, and she kindly agreed!
These Banana Bread rusks start out as a sweet, dense banana loaf and go on to become deliciously crunchy hunks of dunking joy. The process of slowly drying out the rusks fills your house with the sweet aroma of toasty banana bread for several hours (which my husband found so torturous he claimed he had to leave the house as he couldn’t get any work done.) That is indeed the most difficult part of the recipe, enduring the long wait while the rusks have dry out and then cool. Your reward? A hot cuppa with the perfect companion!
3 large eggs
300g ripe bananas, mashed
1 tbsp baking powder
½tsp bicarbonate of soda
- Preheat the oven to 170°C. Grease and line 1 large loaf tin (approx 25 x 13 x 8cm). If you have a smaller loaf tin (20 x 11 x 7cm, make two thrids of the mixture).
- Cream together the butter, sugar and vanilla. Gradually add the eggs and beat well, then mix in the mashed banana.
- Stir together the flour, baking powder, bicarbonate of soda and salt, then add to the banana mixture along with the buttermilk and mix until combined.
- Bake for about 70 minutes, or until a skewer inserted into the centre comes out clean. Cool for 5 minutes in the pan, then transfer to a cooling rack and leave to cool completely.
- Slice the banana bread into rusk-sized pieces (about 4cm wide) and place back on the cooling rack. Place in an 80°C oven and dry out for 4-5 hours. Cool completely then store in an airtight container.