Over Eager


This morning I made banana bread in my pyjamas.*

I like to make banana bread from time to time, of course, to use up the squishy bananas. However, I'm rarely happy with the result. I usually decide that I don’t actually like banana bread/cake/muffins and take it into work, leave it in the kitchen where it is inhaled by my workmates. So there isn’t actually anything wrong with what I make but I just don’t love it like I do other sorts of cake.

Anyhoo, today's attempt was from this recipe from Starashan via Owlet and is an absolute prodigious, marvellous success!

Banana Bread

125 gm butter
1 cup sugar
2 eggs beaten
½ cup sour milk (= ½ cup milk + 1 tsp vinegar)
1 tsp bicarb
2 cups plain flour
pinch salt
2 bananas, ripe, mashed

Cream butter and sugar, stir in eggs. Mix milk and bicarb, add to mixture and fold through. Stir in flour, salt and bananas and mix thoroughly. Pour into a lined cake tin and bake at 180C for 1 hour.

*I usually quite like step-by-step photos but, as I said, I was in my pyjamas and no one wants to see that! So a one-step photo today: the eating step! Delicious!

5 comments:

flamehair said...

That's exactly what happens to all the squishy bananas in our house too. Luckily there are four people in my house who adore banana bread so a loaf rarely lasts more than 24 hours here. I recently used up a surplus of carrots in a carrot and walnut cake and that too disappeared incredibly quickly.

Peta said...

Aaah, thanks for this. I too am on a quest for the perfect banana bread recipe. There is just something so comforting and homey about it. I save up bananas when they get too ripe by freezing them and then defrosting them when I feel like a bit of baking.

Levin (and Emily) said...

looks yummy.
i have a good recipe which is low in fat - which means i don't have to feel guilty when i slather butter all over it.
have a lovely, cold and wet weekend!
l
x

Hannah said...

Yay for yummy banana bread! I'm glad it turned out just perfect. Enjoy it while it lasts! Mine didn't last long!

Sherrin said...

I'm glad you like it! It's a great recipe... and I discovered the other night that it makes great muffins too. I made about 18 out of this recipe. (They freeze really well, too!)