|Rising up nicely|
I sit at KT's computer typing this entry whilst waiting for the bread to be cooked. It is a sunny day, with a slightly cool autumn breeze.
The smell of good food makes me happy.
I found this recipe on Christie's fig&cherry blog, and was attracted by the lovely photos of the finished banana bread. Lots and lots of nuts? That is right up my alley.
125g unsalted butter, melted and cooled
3 very ripe bananas
1/2 packed cup brown sugar
1 egg, lightly beaten
1 tsp vanilla extract
Pinch of ground cinnamon
Pinch of ground cloves
1 and 1/2 cups of plain flour
1 tsp baking powder
Pinch of salt
Two handfuls of pecans, toasted and roughly chopped
- Pre-heat oven at 160°C fan-forced. Grease then line a loaf tin with baking paper.
- In a large mixing bowl, add the melted butter, mashed bananas, sugar, egg, vanilla extract, cinnamon and cloves. Mix to combine.
- Gradually sift in the flour, baking powder, and salt. In between adding in the flour, add the chopped pecans.
- Bake in the oven for 50 minutes to 1 hour, or until a skewer inserted leaves a few crumbs.
- Remove from tin and cool on a wire rack.
|Missing a tiny slice from the left corner. :)|
I have taken the bread out of the oven. It is very, very dense. I have cut a slice and slathered it with Harmonie Organic Butter (I happened to use the same brand as Christie). It is dense, moist, crunchy with nuts, and surprisingly, just nicely sweet. :)
I have to restrain myself from having a second slice.
Mmm, I am indeed happy. :)