Wednesday, 1 August 2012

Family Food - Banana Bread

Firstly, I want to reassure you that this is the first baking I've done in about a year. I'm not some sort of Baroness Nigella of Lawson type lady with bags of time on my hands and a butler (perhaps a few footmen too) to tidy up all the bloody mess that is left in the inevitable aftermath of bakery. Sieves. What are they good for? Absolutely nothing. Say it again! Oh, that's right, sieves are good for making floury carnage of your kitchen worktop.

The recipe I'm adding here is from a magnificent website.

I've used this website for loads of things before. Mostly for inspiration, but also for advice on what's safe for babies to eat when. I think it's a US site, so guidelines are a little different to those in the UK - but I think it's really useful.

Banana Bread

2 1/2 ripe mashed medium bananas
4oz currants or raisins
4oz Stork cooking margarine
8oz sifted self-raising flour
1/2 tsp cinnamon
1/4 tsp ground ginger
2 beaten eggs

  • Pre-heat oven to 160 degrees C, line or grease a loaf tin.
  • Rub marg into flour, cinnamon and ginger - until like breadcrumbs.
  • Stir in eggs, currants/raisins and bananas.
  • Bake for 45 mins to an hour (mine took 55 minutes) until top is golden and it's well risen.
  • Wrestle those Marigold rubber gloves on. Spend ages trying to remove gloopy cooking mixture from bowl and wooden spoon. Just throw away the sponge. It's disgusting now. Yuck. Why is there always icky stuff to deal with after the creation of something so perfect?
  • Sigh to self, and get on with it. Stop moaning. And make sure you get a slice before it cools! Mmmmmmmmmmmm.......

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