Each week, I secretly hope we’ll have enough bananas left over to make one of my favorite foods: banana bread. And each week Ben eats them, taking one with him to work each morning. Finally after far too many weekends of being disappointed, I’ve altered my strategy. I bought a larger bunch than usual last weekend, knowing full well we couldn’t consume them all before browning. Yesterday, I walked in the door from running errands to Ben calling out from the kitchen, “Hey, welcome home. How is it outside? Oh, I’m going to toss these bananas.” I screeched and ran into the kitchen, bags in hand, to check they hadn’t already met their demise. Relieved they were still in the bowl, I looked at a bewildered Ben and said: “Don’t touch. I’m making banana bread tomorrow.”
Fast forward 24 hours later and we have the loveliest loaf of bread. The entire flat smells heavenly, like I baked for hours but really only spent 20 minutes putting together the batter. The recipe I use is from The Joy of Cooking, which has been in the book since 1946:
Preheat the oven to 176C/350F. Whisk together a cup and a half of flour, a teaspoon and a half of baking powder and a pinch of salt. In the mixer combine two-thirds cup of sugar, five tablespoons of butter and a dash of lemon zest. Add in two beaten medium eggs and three mashed bananas, mix well. Add in the dry ingredients and pour into a greased loaf pan. Bake for about an hour to 90 minutes, whenever the testing fork comes out clean.
Serve warm and with blood red oranges. x