Tuesday, October 12, 2010

Banana bread

Nine months ago I started making a batch of focaccia in my kitchen, and today I finished! Okay, it didn't take me nine months to make the bread, but that is how long it took us to get the oven fixed. (It's a long story, and there were mitigating circumstances.) Anyway, I felt the oven needed to be shown who was boss, so I made a point of taking up where it had so rudely interrupted me back in January, and produced a tray of focaccia.

Next up for the great oven celebration was some banana bread. I got a recipe from the BBC Food Website, and tweaked it a little. Apart from being really easy, and quite delicious, it's a great way of using up those guilt-inducing overripe bananas which everyone seems to have in their fruit bowls.

275 g self-raising flour
1/2 tsp salt
110 g margarine
225 g caster sugar
2 eggs
4 ripe bananas, mashed
75 ml milk
1.5 tsps lemon juice
1/2 tsp vanilla extract
1 tsp ground cinnamon
50 g raisins

  1. Set the oven to 180oC, and line and grease two loaf tins (20 cm x 10 cm)
  2. Sift the flour into a bowl and add the salt.
  3. In a separate bowl, cream together the margarine and sugar.
  4. Add the bananas, milk, eggs, lemon juice, vanilla extract, cinnamon and raisins to the margarine and sugar mixture, and mix well.
  5. Fold the flour into the resulting batter.
  6. Pour the mixture into the loaf tins, making sure there is a centimetre of space at the top, and bake in the preheated oven for 50 minutes until golden.
  7. Allow the bread to cool in the tins for 5 minutes before transferring to a rack.

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