Hooray, it’s me! Hooray!
I know, I know. I’ve been negligent in the performance of my bloggly duties. It’s okay, you don’t have to pretend like you haven’t even noticed. I know it’s only an act to hide the wounds caused by my absence. But you know what they say, even mountaineering has it’s inherent dangers. What? Yeah well it does. Mountains are haunted by goats. Does this make sense? I cant tell!
LOOK WHAT I DID, MA! I went done made me some fine banana bread! Now ain’t that just the lizards gizzards! I did other stuff too but thats a yarn for another sweater or someshit. If you’re craving banana bread this makes the smoothiest creamiest most decadent banana bread ever! No dry crumbly yellow stuff! Even though I’m not knocking that because as Hefty C mentioned earlier its very good with tea. And anything thats good with tea is good with me. It’s the best banana bread I’ve ever had. No pictures will appear here though. For although it was I who stole the BroBots digital camera some time ago I carried on my enduring hobby of neglect and left the power cord behind to be discovered by it’s rightful owner. Or a third party of an unsavoury character who will turn me when the timing suits them. Now here comes the recipe!
(Here is where I would put a picture of a mouth watering banana loaf I pillaged from the world wide web but I won’t bother cause I know you know what it looks like Con Sarn It All! So instead here is a picture of my sous-chef Jeff Buckley mashing my bananas for me. Mmm..)
Flour Bakery’s Banana Bread
makes 2 loaves, or 1 loaf and a dozen muffins
3¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon cinnamon
½ teaspoon salt
4 large eggs at room temp. for 30 minutes
2 1/3 cups sugar
1 cup vegetable oil
3 cups coarsely massed, very ripe bananas (6 large)
1/4 cup creme fraiche
2 teaspoons vanilla
1 1/3 cups walnuts toasted and chopped (optional)
Preheat oven to 350°F. Butter 2 metal loaf pans (9x5x3), then dust with flour knocking out excess.
Sift together 3¼ cups flour, baking soda, cinnamon and salt into a bowl. Beat together eggs andsubar into bowl of electric mixer and medium-high until very thick and pale and mixture forms a ribbon when beater is lifted (about ten minutes). Reduce speed to low and add oil in a slow stream. Mix. Then mix in bananas, creme fraiche and vanilla.
Remove bowl from mixer and fold in flour mixture and walnuts. Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean (1 to 1¼ hours). Cool loaves in pans on a rack , then turn out onto rack. Turn loaves right side up and cool completely.
Recipe courtesy of the Flour Bakery in Boston, Massachusetts.
Now you can substitute sour cream for the creme fraiche if you need to, but why in the crap would you DO that!