So, this weekend we were supposed to be going to Holland for my brother’s 10th wedding anniversary but, as we are very silly people, we discovered at 1am this morning that we’d lost our passports! So no trip away for us. Majorly disappointing, not only because we’ll miss the party, but because we had planned 2 days in Amsterdam, and I was looking forward to lots of yummy food – including sampling some nice cake!
The upside is that I had time to do something with the bananas that were slowly going off in the fruitbowl. The result is chocolate banana bread, which smells amazing and has already cheered me up immeasurably. Sort of based on the Primrose Hill Bakery version, but I prefer less sugar and some added extras.
So if anyone wants to give it a go, here’s what I did:
Beat 130g butter (soft) with 220g caster sugar until its all nice and soft. Mix in a slurp of vanilla extract and two eggs (best to do them one at a time). You should have an amazing sugary mixture. I tasted it just to make sure, but I realise this isn’t always the approved tactic. Get 4 small ripe bananas and mash them up, then mix that its the sugary eggy mixture too. Sift 250g plain flour with two teaspoons of baking powder into a separate bowl and then add it to the wet mixture a bit at a time until its all mixed in. I also added a dash of water. Finally, get 200g dark chocolate and 60g of walnuts, pop them in a bag and beat the living daylights out of it with a rolling pin. I left the pieces all different sizes, so that you never know what you’re going to get in a mouthful. Shove it all in a greased loaf tin and put it into an oven at 180 degrees for 40-50 mins (poke it with a skewer to check).
I would also recommend adding some butterscotch pieces instead of the chocolate.
The results, whatever additions you make, are delicious. Its particularly nice served warm with ice-cream, or toasted under the grill with butter. nomnomnom….
Have a lovely long weekend one and all – I’m not really one for bunting and street parties but I always like an excuse for a nice bit of cake.