I had bananas but no eggs and I wanted to make a banana bread

Most cakes or loaves that I make, always have an egg or two.
So when I went to make banana bread with the ripe bananas in my fruit bowl .....I panicked when I saw I was out of eggs.
A little bit of a Google and I found a recipe that looked easy and was actually one of the nicest banana breads I have tried - I will definitely be making this one again!

I also got to use the Cooking Gods Measuring cups and spoons that have launched onto Amazon!

One of the best things about finding a recipe that is this easy to make is that I will get my kids to bake this the next time they ask.

• No messy egg cracking and fishing out the egg shell fragments

• No mixer to set up and then pack away

• No needing to ice or frost the cake

• And it is great to pop into a lunch box for them as well

This is the recipe ( Which I found on Taste.com.au)

INGREDIENTS

• 
  

  • 2 and a 1/2 cups all purpose flour 
  • 1 Tsp salt
  • 1TBS baking powder
  • 1 cup desiccated coconut
  • 1 1/4 cups brown sugar ( I used only 1 cup)
  • 1/2 teaspoon bicarbonate of soda
  • 1 cup mashed banana
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk ( I made my own by using 1/2 cup milk and 1/2 TBSP lime juice)
  • Butter, softened, to serve
  • Honey, to serve

METHOD

• Step 1
  Preheat oven to 180°C  (350 F). Grease and line the base and sides of a 11 x 21cm ( 4 x 8 inch) loaf pan with baking paper, allowing the sides to overhang.
• Step 2
  Place the flour, coconut, sugar and bicarbonate of soda in a large bowl and stir to combine. Make a well in the centre.
• Step 3
  Whisk the banana, oil and buttermilk together in a jug. Pour into the well. Use a wooden spoon to gently stir until just combined (do not overmix). Spoon into the prepared pan and smooth the surface.
• Step 4
  Bake in preheated oven for 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 5 minutes before transferring to a wire rack to cool.