What to do with some over-ripe bananas? Bake banana bread of course! I've made this several times before, although not to Mary's recipe, so knew it would be a nice, straightforward bake. I did worry that the bananas might be that little bit too mushy, but the recipe stipulated 'the riper the better' and actually they weren't too bad when I peeled them. The recipe was very easy - no bells and whistles needed, just the usual mixture for a sponge (following the all-in-one method) with the bananas added, which I'd mashed up beforehand.
The only issue I had was with the size of the loaf tin. I had a large one and two small ones; neither of which were labelled by weight. I didn't dare rely on my intuition, so I just checked the size of the tins I used for the malt loaves I baked earlier in the year and established I'd used two 1lb tins. So instead of baking one big loaf, I made two small ones. Very handy for stopping over-indulgence. There is now a lovely banana loaf nestling in the freezer for future emergencies. For small cakes, I was surprised they needed an hour to cook; something warned me that splitting the mixture into two smaller tins might require less cooking time, so I opted for 45 minutes instead, and they were cooked perfectly.
Baker's verdict: really simple to make; a great bake for those spontaneous baking urges! Tasted great.
Husband rating: 7.5/10 - totally guessing because I can't remember. I think I enjoyed it! (He did - I have a better memory, but must remember to update my blog in a more timely fashion)
UPDATE: I've baked these a couple of times since, and today (18th June 2013), husband has decided to give them 9/10 - they're lovely and moist, almost gooey but light at the same time. Nice pieces of banana in it and really strong banana flavour. The edges were nice, almost a bit crispy.
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