Today, turned out to be a busy day. Apparently, maybe, we should be wearing masks after all. Can’t go out and buy masks, that would be very socially incorrect. The day therefore was spent making masks. Four to be precise, two for himself and two for me ( always one being washed or disinfected).This was design on the hoof, fusing together two of the layers with iron interfacing, adding a dart here and a dart there, to ensure a snug fit, fairly happy with the result. ( and now maybe I will have a production line going for other family members.)
Consequently, today became another recycling day, Himself still had some of his delicious pasta followed by some clementine cake for dessert, and for me another salad, whilst I still had salad goodies in the refrigerator.
So today’s cooking extravaganza proved to be, Brown Sugar Banana Nut Bread a Sourdough Loaf and some Home Made Granola ( still using up those egg whites)
Banana Nut Bread as the bananas looked like they needed some TLC and the Sourdough Loaf, just because I had starter in the refrigerator and the Granola, because of those Egg Whites.
The Brown Sugar Banana Nut bread is slightly different from usual, as it is made with brown sugar, which gives it a real rich colour and flavour.
- 4 ripe bananas cut into chunks
- 125 grms softened butter
- 200 grms soft brown sugar
- 2 medium eggs
- 1 tsp of cinnamon powder and of vanilla essence ( optional)
- 250 grms plain flour
- 100 mls milk
- 1/2 tsp baking soda, 1 tsp baking powder , and pinch of salt.
- No Baking powder but Self raising flour, no worries, just use that flour instead.
- a cup of chopped nuts, Walnuts, Hazelnuts or Pecans are best ( stir these in by hand at the end before baking)
I always use the ” All In One” method of making cakes, pastry, which is basically throw everything into a food mixture and blend well. This method was created by Stork Margarine in about 1969, and I started to teach it then to the wayward, couldn’t be bother kids that I had to teach, and it worked because it was easy !
SO set the oven to 175 C, grease a loaf tin if you have one, (a round one, or even a soufflé dish will suffice).
put all of the ingredients into your food processor ( or into a mixing bowl and hand whisk) and process until well blended. Stir in the nuts, and scrape all into you greased tin. Bake in the middle shelf for about 40 minutes. Test by inserting a skewer or toothpick into the centre of the loaf and if it comes out clean, then it is cooked, if not leave in for another 5 minutes and test again.
Tip out of the tin onto a cooking rack, and leave to cool before slicing. I wrap in some cling film and keep in a cake tine, but after delivering some to neighbours and some to our porters, it disappears very quickly.
3 thoughts on “London, Week Two, Day Four.”
You are so creative!
Sent from Yuki’s iPhone
Yummy banana bread