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