As is probably already evident by the number of photos I take of food that are plastered across this blog, Facebook, Instagram and Pinterest, I love to cook. I have more cookbooks than anyone else I know, and there are folders and folders full of clippings of recipes, torn from their original homes and now safely organised according to the type of food. Despite the amount of hard copy inspiration I have, the Ipad is never too far away as another source of online ideas. Then there are all the food shows that I watch and love.
I’ve decided to share on my blog some of my recipes that I use. I won’t use this simply to copy others, unless I actually make them, or I think they are unusual…or the photo just looks too good to let it pass 🙂
What I am planning to do is share with you examples of my cooking, and that of my very talented husband, that replicate what we have eaten or seen whilst travelling. Similarly, I will share any recipes and examples of food that we have created by taking inspiration from the areas that we visit eg from the fresh produce we see. It’s all about the interpretation !
My first offering is a classic. Nothing overly creative or unique here, but the Banana Bread I made this morning takes it’s inspiration from the beautiful ‘candy apple’ bananas that were in abundance in O’ahu when we visited recently. Sweet and small, they mirror what we would call Lady Fingers here in Australia.
It was so good we couldn’t wait for it to come out, eating it warm, spread with a little butter on it, straight from the oven.
Cafe style banana bread
- 1 cup mashed banana
- 1 cup firmly packed brown sugar
- 2 eggs
- 40g butter, melted
- 1/2 cup buttermilk (even though my pantry resembles a supermarket, I didn’t have any buttermilk on hand so I just added 1/2 teaspoon of white vinegar to my milk and left it sit for 5 minutes)
- 1/4 cup treacle (this gives it great colour)
- 1 1/2 cups plain flour
- 1 cup self-raising flour
- 2 tsp mixed spice
- 1 tsp bicarbonate of soda
Pre-heat the oven to 180C or 160C if your oven is fan-forced. Grease a 14cm x 21cm loaf tin and line it with baking paper, extending the paper over the two long sides so that it is easier to remove once cooked.
Combine banana, sugar, eggs, buttermilk and treacle in a large bowl. Stir in the dry ingredients then transfer the mixture to the pan. Don’t overwork the batter. It’s ok for it to be a bit lumpy.
Bake for about 1 hour or until a tester comes out clean.
Cool in the tin for 10 minutes and then turn out onto a wire rack.
[Recipe from ‘Bake’ – Australian Women’s Weekly ]