|If life gives you too many old bananas|
|Image by Stefan Sagmeister|
... then make banana bread
Here are three I made earlier.
Just need Goldilocks to pop by...
Oh Alice just popped by instead and has snaffled the little pink one.
If you feel like baking this weekend I recommend my recipe from The Mixer Bible -
with variations by me!
Just find some ripe old bananas and you're ready to go.
- Half a cup of sourcream and milk (up to you the proportions but the more sour cream the yummier)
- 2cups of flour (plain/all purpose)
- 1 cup of sugar (white and sweet)
- 1tsp baking powder
- 1/2tsp baking soda
- 1/2tsp salt
- 1/2 cup of softened butter (220gm for the rest of us)
- 2 eggs
- 2 very ripe bananas
- 1 cup of walnuts/pecans
- 1 tsp cinnamon ( oh dear I just realised as I typed - forgot that this time!)
- I added a few drops of real lemon essence, or you could add lemon zest. I like a bit of zing!
- Sift flour, cinnamon, baking powder, soda and salt together.
- In a food mixer bowl mix the sugar and butter (with a flat beater if you also have a Kitchen Aid - mine's red!) Speed 2 , or slowish and beat till light and fluffy.
- Add eggs and beat till combined. If the mix looks a bit curdled add some of the flour to get it back to normal.
- Beat in the bananas - (if they are not over ripe, then mush them in a bowl first). Add lemon zest if using.
- Alternately add some of the flour mix and some of the cream/milk - till all is mixed in, with the mixer.
- Mix in walnuts.
- Bake at 180C for 45 - 60 minutes. (The little pink one took just 15 minutes)
- Cool on a wire tray.
- Invite all the bears in the neighbourhood round for tea.
I doubled up the mix because I had 5 very ripe bananas to get 3 loaves. I also added a couple of egg yolks left from making meringues.
That's what I love about this recipe - it lets you play around and still turns out great every time.
To serve just fish out your Royal Copenhagen cake plate and all is good!