October 9, 2009

Banana Bread

I have had the same 4 bananas sitting patiently in my fruit bowl for the past dare I say it 7 days!!!
Alex spotted them and said "I am NOT eating those mum, no way" then tries to throw them out just in case I sneak one into his food (what kind of person does he think I am?). I quickly jumped in and promised him I'd make some banana bread with them and all would be OK. He gave me a look as if to say- you seriously are going to use them for cooking? your nuts!
As any good banana cake/bread/muffin cook knows, the browner (or in my case blacker) the banana the better. I figure they weren't yet oozing and had no mould so I was good to go.

One of my favorite bloggers is Thekitchwitch and recently she blogged about a white trash cookbook found in the bowels of her cookbook collection. She is a great writer who tells very funny stories about food, life and family. I decided to try out the white trash version of banana bread and see how it worked out. To be fair to the recipe I couldn't get buttermilk, for some reason the local Woolies had run out and an American friend of mine once told me you could substitute natural yogurt and milk if you are without buttermilk, which is what I did.

When I first pulled the bread out of the oven I was really impressed with the delicious sweet smell wafting through the house and couldn't wait to cut off a slice and try it- this is where I learned a valuable lesson......DO NOT DO THIS CAMILLA! It was so hot when I went to eat it I burnt the roof of my mouth and secondly it didn't taste as good as it smelled. I washed my disappointment down with a cuppa tea and then proceeded to follow the rest of the directions and pop it in the fridge.
Day two of the bread I was cutting slabs for afternoon tea for the boys and I, scraped on some butter (because that is what you do diet or not!) and proceeded to munch away. To my delight and surprise I was eating a full flavoured, delicious banana bread. It was perfect- denser than banana cake (as it should be), sweet yet not to sweet and more importantly tasted wonderful!

Thanks TKW for a yummy recipe, I have now learned a valuable lesson and will always keep my banana bread in the fridge and cold before devouring.
Below I have written down my version of the recipe but for the real deal click onto the link above or just click on the link if you want to read a funny well written blog with great recipes.

Banana Bread
1 cup castor sugar
2 eggs
1/4 cup butter, softened
3 large brown (or black) bananas, mashed
1/4 cup natural yogurt
1/4 cup + 1 tablespoon milk
1 teaspoon bi-carb soda
1 teaspoon vanilla
1/2 teaspoon salt
2 cups + 2 tablespoon plain flour

Combine your yogurt and milk in a bowl and mix well then set aside until needed.
Preheat oven to 180°C.
Line a loaf tin with baking paper and spray with cooking spray.
Mix ingredients in the order outlined above.
Pour into loaf tin and bake for 1 hour, remove from oven COOL and store in the fridge until all eaten!

1 comment:

TKW said...

Glad you enjoyed it! I agree, it's so much better the next day if you wrap it tightly and keep it in the refrigerator! And I like that's it's not too sweet...although I sometimes ruin that by adding chocolate chips :)