Hello, all and sundry!
I’ve been looking around my house for the last couple of days trying to think what I should post about. As heavily as I game, I could probably natter on about Minecraft or The Sims non-stop, but that would get dull.
This morning, Lilbit (my 4 year old) asked me for a banana. When I went to get her set up with one, I noticed there was some delightfully overripe ones also on the table. Both Lilbit and her father like them unripe, so the second they go a bit brown, they tend to give them a miss (I exaggerate slightly there). So it didn’t exactly surprise me to find some that were past overripe and into falling apart, which is perfect for making a loaf of banana bread.
Now, like many people, I have my definitive recipe for this. I can’t remember who pointed me to Beard on Bread, but it’s been both the start and the stop for most of my loaf-related baking. Which is to say, there’s a good basic loaf recipe, banana bread recipes, and coffee cake recipes. I’ve not done the book A to Z, but I also don’t have an army to feed either (and my mother-in-law flips between amazement at my baking magic, and mild annoyance at having so much temptation to hand).
Of course, one of the best things about banana bread is that it’s an all-purpose loaf. You can have it for breakfast, or for a snack, or for dessert with custard — everything is better than custard, I have learned since immigrating to the United Kingdom. It’s a really simple recipe, and has a pretty darn good shelf life (yanno, if you treat it properly and at least chuck a towel over it). And of course, it gives you the opportunity to come off as a thoughtful baker rather than someone who constantly forgets that there are bananas in the house. No, nobody here forgets there’s bananas, no no no. *cough*
And bonus — this recipe is available online compliments of the James Beard Foundation!
Now, there’s one suggestion I emphatically make over the recipe’s instructions. It suggests you should bake the loaf for 45-50 minutes, and I disagree. I have found time and time again that baking it for an hour on the dot does the trick, and provides a moist, thoroughly cooked loaf of deliciousness. I also leave out the nuts most times, but that’s more because I forget to buy nuts than any other reason. It’s very good either way. In fact, it’s so good that I didn’t let it cool for more than a few minutes before I cut myself a slice — bliss. I’m thinking I’ll be going back for another soon, and that my husband and Lilbit will be very lucky if there’s anything left for them when they get back!
Back to knitting. Hopefully. If Littlerbit (that’s the baby) lets my have my arms back.