Baking. It’s all anybody seems to be planning to do, isn’t it? Judging by the lack of flour on the shelves, at any rate. But what, exactly, to bake? We’ve made gazillions of cupcakes throughout the last few years (and still, believe it or not, I suck at them). We’ve done sponge. We made brownies the other day. What’s guaranteed to be eaten, and tasty?
Well, banana bread, of course. Filling, simple, with one of your five a day – what’s not to love? I found a recipe on Pinterest using 4 very ripe bananas (my kids never want bananas when we have tons of them… strange little beings) and changed it a bit to suit us.
- 4 ripe bananas (we like them browning for cooking)
- 45g melted butter
- 100g sugar
- 1 egg, pre beaten
- 1/2 teaspoon of vanilla paste
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- Pinch of cinnamon
- Generous dash of salt
- 200g plain flour
- Generous handful chopped Brazil nuts
- 3 rows of Dairy Milk (from the sharing size bar)
We used the Aga, and I slightly miscalculated the heat of the ovens – next time, I’ll use the bottom one, but for standard ovens, 180 is recommended. Preheat it before you start – not something I had to worry about!
I got the girls to mash the bananas and the melted butter together, then we added all the dry ingredients, flour last, then the nuts and chocolate chips (some may have escaped – into tiny mouths or large ones? Who knows… shush). It’s really that simple – then just pour into a bread pan, cook for 45-60 mins (until a skewer comes out clear) and Bob’s your Uncle.
We decided to use our daily exercise allowance to take the banana bread on a picnic in the field next to the house – with some Dairy Milk spread, too, of course!