Yesterday I made banana bread with a twist. I made it as a treat for working hard on my revision. But I didn’t have much time, 30 minutes maximum, because we were going out on our bikes with some friends. I used a different recipe because we didn’t have any soft butter so decided to use a Mary Berry recipe that called for the butter to be melted. It also had an extra of cocoa powder.
The final result (pasta with cream, ham and peas)
I also cooked tea for my friends out of my new cookbook – Silver Spoon for Children which I got from Grandma and Grandpa for my birthday recently. I chose to do tagliatelle with ham, peas and cream because it was easy and quick and we had all the ingredients except tagliatelle but I just used normal pasta. The majority verdict was delicious! And the banana bread was a great success!
There was even some pasta left for Mummy and Daddy’s dinner. Daddy said “We have eaten well tonight – I didn’t think Isobel’s banana bread could get any better, turns out I was wrong!”
1oog unsalted butter
250g self raising flour
150g light brown sugar
2 eggs, at room temperature
3 peeled ripe bananas
3 tablespoons hot water( from kettle)
3 tablespoons cocoa powder
Grease a 900g loaf tin with butter and line with a long strip of baking paper.
Preheat the oven to 180°c then put the butter a saucepan and melt gently over a low heat; cool. Put the flour and sugar into a mixing bowl and stir with a wooden spoon to break up any lumps of sugar.
Add the eggs to the pan of cool, but still melted butter and mix well with a fork. Use the fork to mash the bananas on a plate (it’s okay if there is still some lumps as long as there not to big). Add the egg mixture and bananas to the flour mixture and mix well with a wooden spoon. Spoon half of the mixture into another mixing bowl.
Put the cocoa powder in a heatproof bowl and carefully stir in the hot water to make a smooth paste.
Fill the tin with the two mixtures. Using two spoons swirl to marble the mixture. Bake for 45-50 mins. Set tin on a wire rack to cool completely before removing from the tin.