Yes we have no bananas
After complaining that there wasn’t anyone to make use of the ever-ripening bananas on the kitchen table, I decided to do something about it - using this recipe for ‘Very Moist Banana Bread’. Truth be told, it’s more of a Banana Cake than a Banana Bread.
That’s not a sunken crater of failure, merely a long fissure across the top.
I made a few changes to the recipe, substituting normal cream and some yogurt for the sour cream, adding some chocolate chips and skipping the vanilla and baking soda entirely (on account of their conspicuous absence from the pantry). Of course, being a n00b, I had to do some additional reserach on ‘how to cream butter’, which I’d never heard of. Lastly, I added a couple of knobs of butter in the bottom of the baking tray - for extra flavour.
The results were superb. A moist, delectable, buttery, warm banana bread - quite a different beast from the Fruit Bread that Zoe made recently, which was a much heartier.
February 4th, 2008 at 11:41 am
cute! looks tasty too, but, umm.. shouldn’t this all be on the puku?
February 4th, 2008 at 1:06 pm
well, we should at least put the possum stew recipe on there….
February 4th, 2008 at 1:10 pm
Domestic god! When are you coming over to make good the random pieces of decaying food in my kitchen?
February 4th, 2008 at 7:38 pm
did we really neglect to teach you how to cream butter and sugar???
what were we thinking?
i think you must have just forgotten!!!
February 4th, 2008 at 8:05 pm
I’ll go for Zoe’s Fruit Bread anytime. Rotting bananas just don’t do it for me. How can you even bear to pick them up to mash them to say nothing of that vile ripe banana smell.
But I must admit it the finished product looks every bit as good as a Margaret Fulton original.
February 4th, 2008 at 9:18 pm
Excellent! Just chucked some bananas in the freezer yesterday. And we have yoghurt. I’ll use baking soda (can’t make a good sponge without this stuff) and report back with the results.
February 4th, 2008 at 11:29 pm
Yeah, it was a bit dense towards the bottom. Not too dense, but coulda been fluffier.
February 5th, 2008 at 1:59 pm
mmmm delicious, just out of the oven and it’s nice and fluffy and still nice and moist. I used 3/4cup yoghurt and 1/4cup sour cream and I used both baking powder and baking soda. Also the chocolate chips help make it that extra bit more enjoyable.
Liz do you eat baked fruit or stewed fruit? Just think of mushy bananas as natural stewed fruit.
February 5th, 2008 at 2:19 pm
Looks very noice. the recipe I have calls for mixing the baking soda with a little hot milk just before you add it (for extra fiz)…. and if you pour half the batter into your tray, then lay some bananas longways, the pour in the rest, you get a cross-sectional reminder of the fate which awaits overripe bananas with every slice… tricky…
February 5th, 2008 at 5:18 pm
listen to all those play at home gastronomes, why aren’t you playing on Puku all the time. I have some good recipes for the play at homers shortly
February 5th, 2008 at 9:35 pm
Hey Tom, I hate to hijack an innocent thread about banana cake but wanted to pass this along and I can’t find your email.
http://www.sheldonbrown.com/harris/index.html
It is very sad news indeed :,(
February 6th, 2008 at 3:15 pm
I saw that Tim from BB. As Lynn said, cycling has lost one of its dearest friends.