22 July 2010
Bread and roses
While the cot quilt is definitely my priority, I have to do something with my hands while I watch Masterchef every night. Having not watched a single episode of the first series, I find myself addicted to the second series, but at least I am producing something while I watch the contestants cry and sweat over their kitchen benches. If baby is a boy, I can always remove the yellow roses. I know fathers don't approve of their sons wearing flowers.
Speaking of Masterchef, I bought the magazine last week (I said I was addicted) and was really surprised by the number of doable recipes - not just those from the show, many of which I would not attempt. I mainly bought it for the banana bread recipe and, if like me, you like banana bread, this one is a keeper. I like my banana bread toasted, but this is so delicious fresh that it will be all gone by the time it is ready to be toasted. It is so good, I have to share, so here it is.
Banana Bread (Curtis Stone)
250g (1 & 2/3 cups) self-raising flour
1tsp bicarbonate of solda
1/2 tsp gound cinnamon
2 large eggs
275g (1 & 1/4 cups) caster sugar
125ml (1/2 cup) vegetable oil
3 overripe bananas, mashed
2tbs Greek-style yoghurt
1sp vanilla extract
150g (1 & 1/2 cups walnuts, roasted, halved
Preheat oven to 150C. Grease and line the base and sides of an 8cm x 11cm x 30 cm (6-cup) loaf pan with baking paper. Sift flour, bicarbonate of soda, 1/2 tsp cinnamon and 1/4 tsp salt into a bowl.
Using an electric mixer, beat eggs and sugar on high speed until thick and pale. Reduce speed to low-medium and gradually add oil in a thin, steady stream. Add bananas, yoghurt and vanilla, and beat until well combined.
Add flour mixture and three-quarters of the walnuts and stir until combined. Pour batter into prepared pan and scatter with remaining walnuts. Bake for 1 hour or until a skewer inserted into the centre comes out clean.