coronavirus lockdown has hit us hard. we’re trying to forget ourselves with work. And beer. And food. The only member of the household who enjoys this emergency situation is Pippa. Cuddles 24/7. What more could her Fluffiness ask for?
On the other hand, our cooking and baking time has exploded. Alex decided that this could be a great opportunity for smoking meat in the weber. I’m baking. Anything.
One thing we miss like nuts ever since we left the (pitts)Burgh is the Banana Bread. So when i found this recipe online, i couldn’t stop myself from going bananas. The original recipe comes from this website: https://www.justapinch.com/recipes/bread/sweet-bread/no-eggs-no-milk-no-problem-banana.html
And here is my adapted version. The reason i’m rewriting this is because i’m very very bad in bookmarking (usually i lose my bookmarks as i move from one device to another) plus there are certain things i discover myself to make my (baking) life easier and that i forget from one baking to another. so let’s just say these are my notes when i execute another person’s recipe.
Ingredients
- 2/3 cup sugar ( i used brown sugar)
- 1/3 cup oil (i used extra virgin olive oil)
- 2 cup all purpose flour (i used the 405 type)
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup mashed bananas (practically that’s about 2 big bananas – let them go brown if possible, the softer the better)
- 1/2 teaspoon ground cinnamon
- 1 handful crushed nuts (i used a mix of almonds, walnuts and cashews)
So the idea here is that you should first mix in a bowl all the “solid” ingredients together (sugar, flour, baking powder, baking soda, cinnamon and nuts). Then, you add the oil and the mashed bananas. The mixture is quite solid so i’m not sure if using the mixer would help. I admit it – i just used my bare, washed hand and mixed it as if i would do for bread. The dough was pretty sticky and the feeling not so pleasant but the smell was good, so yeah….
Then i buttered my pyrex glassware thingie and poured the dough in. Ideally, you should use a cake form but i have none in this size so i gave it a try. It really looked sick but don’t let the looks discourage you.
I had my oven warming up (170°C, hot air) and wooop, in you go! I let it bake for 40 minutes and that’s about it.
I tried it once it had cool down a bit and it was meh. But really, the revelation was the next morning! so my advice is, let it sit for half a day or so and then store it in the fridge – that’s how its meant to be (i think!).
Enjoy 🙂
