November 15, 2011

new banana bread

I made banana bread, to use up the very black bananas that have appeared since our kids decided they don't like bananas after all and thank goodness, because who wants to pay $8 for three bananas?  It feels a little extravagant to be using bananas in a cake when we should be savouring them in the monkey style but let's face it, we all like cake way more than we pretend to like the bananas.

I have posted a recipe for banana bread before, and it's a good one, but I think I've found one better, lighter, more flavoursome.  Here it is, based on a recipe from the good old Beeb. I added the milk choc chips, and beat the dickens out of the butter and the sugar so it was fluffy light and white in the KitchenAid before plonking in the rest of the ingredients.

285g/10oz plain flour
1 tsp baking powder
½ tsp salt
110g/4oz very soft unsalted butter
225g/8oz caster sugar
2 free-range eggs
4-5 ripe bananas, mashed (I used 5 quite big ones)
85ml/3fl oz buttermilk (or normal milk mixed with 1½ tsp lemon juice or vinegar)
1 tsp vanilla extract
A couple of handfuls of chocolate chips (milk or dark, but milk was good)

Preheat the oven to 180C/350F/Gas 4.
Sift the flour, baking powder and salt into a large mixing bowl.
In a separate bowl, cream the butter and sugar together until light and fluffy.  REALLY light and REALLY fluffy.
Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Fold in the flour mixture.
Grease a 20cm x 12.5cm/8in x 5in loaf tin and pour the cake mixture into the tin.
Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.  (Ours took about 65 mins.)
Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.

Very nice indeed.

1 comment:

B said...

How great are cheap bananas!? This looks and sounds scrumptiooous. Angling for a few spare minutes to try it on the weekend. Nanas blackening as we speak.

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