Today I’m wearing: the Dress; silk charity shop bolero that actually is part of a two-piece my mum bought me- see the other half here; M&S leggings with thick socks because I wanted warm legs this morning and yes I know they don’t quite go with the rest of the outfit.
This is a multi-post day! Huzzah! Try to contain yourself, dear reader.
The reason is is that my darling brother sent me a food parcel this morning, a rather exciting food parcel, and I want to write about it. But it’s a dinnertime thing and I couldn’t just blog late today, oh no. So you’re getting more than one post!
I’m wearing on my top half, half of a two-piece Mum bought me from Age Concern in Ripon for last year’s ODOM. It’s quite nice, isn’t it? The high waist it creates make my body look longer and draws the eye to my top half, which I like more than my bottom half, although both are perfectly decent. (There’ll be no body-hating, shape-envying claptrap around here.)
Anyway, so today is a food day, and I’m going to give you my tried and tested banana bread recipe. I think great food should be shared, but sadly I can’t feed you all, so this is the next best thing. I’ll put it at the end after a jump, so you don’t have to read it if you don’t fancy.
- 250g soft brown sugar or golden caster sugar
- 2 eggs – size doesn’t really matter, but please use free range ones, for the good of the hen
- 2 old bananas- by old I mean they look spotty, are quite soft and you are thinking about throwing them out
- 300g plain flour
- 1 tsp bicarb and 1tsp baking powder- it’s quite a dense loaf and you need both to raise it up
- 1 tsp ground mixed spice and 1 tsp cinnamon- make these generous teaspoons
- about 100g walnuts- I don’t chop them, just chuck ’em in
- 150g Stork- I use Stork because it’s easy. You can use butter if you really want
- a mixing bowl
- electric whisker
- wooden spoon
- masher or a fork- I use both
- Pre-heat your oven to 190 degrees/375 F/Gas 5. My oven is quite a rickety old thing, so it needs this heat. Yours might be a little more fierce.
- Put the sugar and the eggs into a bowl and whisk them using the electric whisker. It’s a lot quicker this way and you get a lot of air into the mix. You should have a gloopy brown mix.
- Mash the bananas! I put them in a bowl and attack with a potato masher before finishing off with a fork. The older the banana, the easier the mash, and don’t worry if they’re a bit bruised.
- Mix the banana mush with the sugary gloop.
- Using your wooden spoon, put a bit of the flour in the bowl with the bicarb and baking powder. Fold in gently. Then put the rest of the flour in with the spices and fold in.
- When that’s all one colour and nice, tip the walnuts in and stir through.
- Melt your Stork or butter somehow (microwave or hob, whichever) and stir through. Your mix should be quite fluid in consistency but sticky, so it sticks to the back of your spoon.
- Get a bit of kitchen roll or greaseproof paper and a little splodge of butter and grease the loaf tin.
- Pour the gloop into the loaf tin and put in the oven for about an hour. Set a timer and don’t open the door. This is just a guide time; mine usually takes a bit over an hour. You test it by sticking a skewer or something into the middle. If it comes out clean, it’s done.